1 kg of grated zucchini
4 tablespoons of salt
4 tablespoons of butter
6 slightly beaten eggs
2 cups of milk
2 tablespoons of chopped parsley
2 tablespoons of dried thyme or oregano
Black pepper to taste
Oil for greasing
1 kg of grated zucchini
4 tablespoons of salt
4 tablespoons of butter
6 slightly beaten eggs
2 cups of milk
2 tablespoons of chopped parsley
2 tablespoons of dried thyme or oregano
Black pepper to taste
Oil for greasing
Gradually place the zucchini into a colander, and sprinkle with salt
Let it drain for 30 minutes, then rinse under cold running water to remove excess salt, pat dry with paper towels
In a large skillet, melt the butter
Add the zucchini and cook for 5 minutes
Remove from heat and let cool
Mix together the eggs, milk, parsley, thyme or oregano, and black pepper
Add the zucchini mixture to the egg mixture and mix well
Grease a 12x25 cm English-style muffin tin with oil, line the bottom with parchment paper
Smooth out the mixture evenly with a spatula, place in the oven, and bake at 200°C for 45 minutes or until firm
Remove from the oven and let rest for 5 minutes
Then, refrigerate until chilled, wrapped in aluminum foil
Slice off the top crust, remove from the mold, and serve
If desired, serve with a tomato salad
Serves 15 people per recipe
For 30 people, prepare two recipes of terrine.
