For 8 People<\/strong><\/p>\n \u00c9mincer finement les gousses d\u2019ail, et les faire revenir dans une grande casserole avec un peu d\u2019huile d\u2019olive.<\/p>\n Finely chopped the garlic gloves and brown them in a large pan with olive oil.<\/p>\n Cut 4 zucchini in pieces, and add them in the pan with the crumbled vegetable stock cube.<\/p>\n Cook them stirring regularly, until they are tender.<\/p>\n 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.<\/p>\n 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\u00b0C (356\u00b0F)<\/em>, for about one hour.<\/p>\n 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.<\/p>\n When the terrine is baked, unmold it.<\/p>\n Serve lukewarm or cold, with the tomato coulis.<\/p>\n<\/div>\n<\/div>\n\n
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