Zucchini and Goat Cheese Terrine with Garlic and MintTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 40 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:250.3 kcal
Proteins:18.7 g
Fats:18.5 g
Carbohydrate:2.5 g
Fibers:0.4 g
Sugar:1.5 g
Cholesterol:115 mg
Sodium:469.2 mg
Calcium:518.8 mg
Energy:295 kcal
Proteins:22 g
Fats:21.8 g
Carbohydrate:2.9 g
Fibers:0.5 g
Sugar:1.8 g
Cholesterol:135.5 mg
Sodium:553 mg
Calcium:611.4 mg
SIMILAR RECIPES
Braised Zucchini - Tsjau jie gwa
Zucchini Rosti (Pancakes)
Crispy Zucchini Gratin
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
small cloves of garlic
1
large or 2 small zucchini
150
g
chavroux style goat cheese
125
g
st moret style fresh goat cheese
100
g
jockey style fromage blanc or baker's cheese
1
ml
nice handful of mint leaves
2
eggs
salt and pepper
0.600000023841858
ml
tabasco sauce
*Equipment
1
cm loaf pan
METHOD
- In a bowl, mash the 2 goat cheeses coarsely with a fork.
- Add the fromage blanc and mix until smooth and well-combined.
- Peel the garlic, remove the germ and crush to a paste.
- Add the 2 beaten eggs, crushed garlic, puréed mint leaves, salt, pepper and Tabasco to the bowl.
- Oil a loaf pan with a piece of paper towel. Preheat the oven to 180° C (350° F).
- Slice the zucchini into rounds approximately 3 mm (1/8") thick.
- Pour one-third of the cheese mixture into the prepared pan, then lay half the zucchini slices on top.
- Pour on another third of the mixture and cover with the remaining zucchini. Finish with the remaining cheese mixture.
- Bake in a hot oven for 40 minutes. Check for doneness with the tip of a knife.
- Cool before unmolding. Refrigerate.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Anne Lataillade is a French homemaker who created a blog called "Papilles et pupilles." Known for her accessible and imaginative cooking, Anne loves garlic and developed this simple, quick and tasty recipe to spotlight it.
