This recipe comes from our Tante Brigitte. It’s a wonderful French recipe that makes a beautiful Zucchini Terrine, otherwise known in French as the “Terrine de Courgettes.” It’s made a day ahead of time, and served cold. I found it a little bit labor intensive and long to make, but the result is worth the effort.
When I first tasted it, I knew I had to have the recipe. A couple weeks later, Brigitte mailed me the recipe, hand-written, in French of course. You can find it below.
For all of my French readers, you can follow hers, as it is the same as the English version.
You first start with 1.5kilos of zucchinis. I used a scale in grams to weigh them. Once I hit 1500grams I was good to go!
Then I dug out my trusted Magimix and grated up these guys, like so:
Then you add about 3 heaping teaspoons of “sel de guérande” (sea salt) in to the courgettes, stir well.
Next comes a bit of ingenuity. It is maked in the recipe, to let the zucchini sit in a strainer, with a “poids” over them (a weight) to strain out the water from the zucchini. I first used a glass jar of salt plus another salt shaker and let sit. The original recipe said to just wait 6 hours but I found that after every 10 minutes or so, I could expedite the draining by stirring the zucchini and pressing down on it with a spatula. You can see the juice below. I must have emptied the tray below (a big tupperware lid) at least 5 times… I reduced my wait from 6 hours to about 2 by using this method. When the last half hour passed and no juice came out, I figured that I had accomplished my goal of removing the water from the zucchini.
Next you put some olive oil and 1 minced garlic clove in a casserole and cook over medium heat. Stir well and cook about 20 minutes, stopping before the zucchini discolors.
Then you add the fine herbs (mint, parsley, cilantro, basil), the eggs and cream, pepper, and stir the zucchini into the mixture.
You pour into a loaf pan, and bake around 40 minutes at 180C. Let cool, refrigerate a day ahead of time. Slice, and present on a plate like so:
The original recipe:
Hope you love it!