Or how to make children eat vegetables, and enjoy it yourself…
For 8 People
- 5 Zucchini
- 2 garlic cloves
- 1/2 vegetable stock cube
- 1 bunch of basil
- 4 eggs
- 100g (31/2 oz) of fresh grated parmesan cheese
- 4 TBSP of breadcrumbs
- Olive oil
- 1 Tin can of chopped tomates
- 3 tbsp of sauce for nems
- 1 bunch of chives
- Salt, pepper
Émincer finement les gousses d’ail, et les faire revenir dans une grande casserole avec un peu d’huile d’olive.
Finely chopped the garlic gloves and brown them in a large pan with olive oil.
Cut 4 zucchini in pieces, and add them in the pan with the crumbled vegetable stock cube.
Cook them stirring regularly, until they are tender.
In the meantime, cut the last zucchini in thin slices with a vegetable peeler. Brown them in a pan with olive oil. Then drop them on a towel paper, before using them to line the bottom of a bread pan. Set aside.
In a large bowl, beat the eggs with a fork, and add the grated parmesan cheese, the breadcrumbs, and the chopped basil. Add the zucchinis and mix well. Pour the mixture in the bread pan, and bake in a bain marie in oven, at 180°C (356°F), for about one hour.
In the meantime, mix the chopped tomatoes with the sauce for nems, salt and pepper according to your taste and the chopped chives. Set aside.
When the terrine is baked, unmold it.
Serve lukewarm or cold, with the tomato coulis.
Plate: Kintsugi @ Bernardaud