I woke up a few days ago feeling ‘chef-y’. Yes, I often dream about food or I should say cooking food. Maybe I shouldn’t watch ‘Chopped’ before going to bed.  Anyway, I wanted to make something different so I went searching through my list of possible blog recipes and came across Tian De Courgettes or Zucchini and Rice Terrine. A terrine is ”A meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices” Merriam-Webster. It’s really easy but sounds and looks like it took a lot of skill and work. Try making it for yourself and say to someone, “I just made a terrine” and see how chef-y you feel. It’s awesome!

Kristy

Ingredients:

  • 2 tbsp extra virgin olive oil, divided
  • 1 onion, minced
  • 8 small zucchini, finely chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/2 cup Gruyere or swiss cheese, shredded
  • 2 tbsp freshly grated parmesan cheese
  • 1/2 cup fresh parsley, chopped
  • 1 cup cooked short grain brown rice
  • 2 stems fresh thyme, minced or 1/2 tsp dried thyme
  • 1 tsp sea salt or to taste
  •  black pepper to taste

Preparation:

  1. Preheat oven to 375 degrees. Oil a glass or nonstick loaf pan with 1/2 a tsp of the olive oil.
  2. Heat 1 tbsp of the olive oil in a large skillet and saute the onion over medium heat until soft, about 5 minutes.
  3. Add the remainder of the oil, zucchini and the garlic and saute on low, stirring often for about 10-15 minutes until the zucchini is tender.
  4. Beat the eggs in a large bowl and then stir in the Gruyere, parmesan, parsley, rice, thyme and the zucchini mixture. Add salt and pepper to taste.
  5. Spoon into the prepared loaf pan, you will need to pack it down slightly. (I put a piece of foil underneath the pan to catch the drips that may boil over).
  6. Bake 55-60 minutes until firm.
  7. Remove from the oven and allow to cool completely. Slice into 1 inch thick slices and serve. A terrine is usually served cold but you can warm it up after slicing if you prefer.

Nutritional Info:

Makes 8 slices.

Serving size 1 slice.

Nutrients per serving:  Calories: 155, Cal. from Fat: 70, Total Fat: 7.8g, Sat. Fat: 2.6g, Carbs: 16g, Fiber: 3.2g, Sugars: 5.6g, Protein: 7.6g, Sodium: 317.6mg, Chol: 61.4mg

Notes:

Store covered in plastic wrap or foil and keep in the refrigerator for up to 1 day.

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2 Comments

 
  1. eryn says:

    i just stumbled across your blog from pinterest and i’m a touch smitten. Im the dessert and pastry chef at a gluten free vegan restaurant, and I’ve had a ton of fun looking through your blog all morning! Your recipes look wholesome, nutrhealthy,and actually straight up delicious! Our ongoing joke at work is ‘it’s vegan, its gluten free..annnnd it doesnt taste like crap!” It’s been lovely exploring your creativity on here! Keep it up.

    Oh. and I totally watch Chopped every night before bed and dream of food too…And now adding Sweet Genius and Chopped Champions to the mix, I dream of food constantly.

    • Kristy says:

      Hey Eryn, love your work joke. Ours is more like organic, unprocessed, vegan and bloggable. I’m sorry to say I am not into Sweet Genius but I can see how you would be since you are a pastry chef. I like Iron Chef America as well as Chopped. Thanks for your nice comments. Keep dreaming. Kristy

 
 

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