Zucchini Terrine With Peas And Philadelphia Cream Cheese

• 8 1/16 cups zucchini
• 2 1/16 cups fresh peas shelled
• 1 garlic clove cut into small pieces
• 2 stems chive
• 5 eggs
• 1 tablespoon cornstarch
• 2 tablespoons philadelphia cream cheese

1. Preheat oven to 200 degrees Celsius.
2. Cook the shelled peas for 10 minutes in boiling salted water. Drain.
3. Cut the zucchini into small cubes, cook in the microwave until tender. Cooking on the stove top produces watery zucchini.
4. In a bowl, whisk an egg and cornstarch, smoothing out lumps.
5. Add the eggs one by one, and then 2 tablespoons of Philadelphia cream cheese, and garlic. Mix. Season with salt and pepper to taste.
6. Add the cooked peas in the bowl with the egg mixture. Mix gently to completely coat the peas.
7. Pour this mixture into a soft mold and bake for 30 minutes.
8. Serve warm or cold.
9. Optionally flavor with mint.

zucchini, fresh peas, garlic, chive, eggs, cornstarch, philadelphia cream cheese

Taken from www.yummly.com/recipe/Zucchini-Terrine-with-Peas-and-Philadelphia-Cream-Cheese-782230 (may not work)