This week, I am sharing one of my very favorite French recipes. I am sure you have noticed the sudden abundance of zucchini and summer squash lately, and if you're like me, you couldn't resist and bought way more than you knew what do with. So here you go, my gift to you: Terrine de Courgette au Gruyere (it's easier to make than it is to pronounce :))
Fresh Zucchini Terrine
- 6 small zucchini
- 3 eggs
- 1 bunch of parsley
- 1 bunch of basil
- 1 large shallot
- 1 head of garlic
- 1 Tbsp. of creme fraiche
- 100 g of grated gruyere
- olive oil
Heat olive oil over medium heat, cook shallot and zucchini over medium heat, add salt and pepper.
Chop parsley, basil and garlic. Set aside.
Drain out all of the water from the zucchini. Add parsley, basil and garlic towards the end. Take off the heat.
Beat the eggs with a fork, add cream, salt and pepper.
Add the warm zucchini, mix, add the gruyere, mix all together.
Oil a bread pan. Pour in the zucchini batter. Put in the oven at 375 degrees for 45 minutes.
When the terrine is golden brown, take out of the oven. Let cool before serving.Yum!