Zucchini terrine with tomato sauce

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Zucchini terrine with tomato sauce

Zucchini terrine with tomato sauce

Number of people
For the terrine

1 kg of courgette

1 onion

8 eggs

1/2 bunch of parsley

1 tablespoon oregano

Olive oil


For grouting

1 kg of ripe tomatoes

1 drizzle of olive oil

1 drizzle of vinegar

1 teaspoon oregano

1/2 bunch of fresh basil



Preparation: 40 min
Cooking time: 1 h
Step 1
Prepare this terrine 12H00 in advance.
Step 2
Preparation of the terrine
Step 3
- Peel and cut the courgettes into thin slices. Peel and slice the onion. In a non-stick saucepan, melt the zucchini and onions over medium heat with a lid. When both ingredients are softened, put them in a colander and let them steam for a few minutes to empty them of excess water.
Step 4
- In a large bowl, break the whole eggs and beat them like an omelette. Add the finely chopped parsley and the tablespoon of oregano. Then add the courgettes and onion and mix well. Season with salt and pepper. Be careful, courgettes need a lot of salt for their taste to develop, do not hesitate to taste, to make sure there is enough salt.
Step 5
- Prepare the terrine mould by lightly buttering it and cover the sides with flour. Pour the contents of the bowl into the terrine mould.
Step 6
- Cook the terrine in a water bath (the terrine mould must be placed in a large dish filled with water) for about 1 hour over medium heat (thermostat 6-7). Check the cooking time after 45 minutes by pricking a knife in the middle of the terrine. If it comes out clean, it means that the terrine is cooked.
Step 7
- Unmould, let cool and then place in the fridge.
Step 8
Preparation of tomato coulis
Step 9
- Boil water in a large saucepan.
Step 10
- While the water is boiling, make a cross-shaped notch on each of the tomatoes.
Step 11
- When the water boils, plunge the tomatoes into it for about 30 seconds each and then take them out immediately.
Step 12
- Let cool and once warm, peel the tomatoes. Tomatoes that have been scalded must peel very quickly.
Step 13
- Remove all seeds to keep only the flesh.
Step 14
- Pass the flesh through the blender until a homogeneous but not too liquid coulis is obtained.
Step 15
- Pour everything into a bowl and add a drizzle of vinegar, a drizzle of olive oil, salt, pepper, a teaspoon of oregano and a half bunch of finely chopped basil and place in the fridge.
Step 16
The terrine should be served cold with the tomato sauce.
I add my grain of salt

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