Terrine zucchini

Submitted by enr on 13 Jun 2012
4 medium zucchini (about 1.5 kg)
300 g boiled chicken
200 g feta cheese
200 g cheese
100 g processed cheese
2 eggs
2 tbsp sour cream or thick yogurt milk
garlic, dill, pepper, parsley to taste
2 tbsp bread crumbs for sprinkling
Terrine zucchini
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Cut the zucchini lengthwise into thin strips and gently brush with sunflower oil. Bake them lightly grill pan or BBQ just to soften. Maybe in a Teflon pan with a little oil gently fry until soft. In a bowl to grate cheese, add him dill and parsley and mix with 1 egg. In another bowl crush the feta cheese, add him dill, parsley, finely chopped garlic to taste, cream and egg and mix things nice. In a third bowl cut boiled chicken in small pieces, season it with pepper and a bit of salt (be careful because the cheese is savory). In an oblong terrine (cake pan) greased lightly with fat arrange zucchini on the wall so half of them to hang out. Put the bottom two pieces. Pour cheese mixture on top arrange zucchini. On them pour the chicken and spread the good. Arrange pieces on it processed cheese and cover again with zucchini. Pour the cheese mixture and wrap with hanging outside zucchini and if necessary put the zucchini on top. Sprinkle with breadcrumbs and bake in a preheated oven at 180-200C for about 15-20 minutes (again depends on the model of the oven). Once toasted breadcrumbs remove terrine and let cool. Then turn it into an oblong plateau cut into slices and serve with appropriate garnish. * Terrine can be made without meat, but then increases the weight of the cheese and the feta cheese. You can add other types of cheese in addition.
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13 Jun 2012


I loved to try!