Zucchini terrine with basil and parmesan: Emmanuelle Jary’s recipe

Ingredients for 6 people

• 5 zucchini
• 4 tbsp. has. s. olive oil
• 4 cloves of garlic, chopped
• 2 tbsp. has. s. chopped flat-leaf parsley
• 80 g grated parmesan
• 3 tbsp. has. s. breadcrumbs
• 4 eggs
• 1 bunch of chopped basil
• 1 bunch of chives
• 250 ml thick crème fraîche
• 2 tbsp. has. s. mustard
• salt and pepper

The preparation

Cut 4 zucchini into cubes. Pour the olive oil into a pan. Add the zucchini. Brown them for a few minutes. Add the garlic, parsley and basil. Salt and pepper. Stir. Cook for 20 to 30 minutes, stirring regularly over medium heat.

In a bowl, beat the eggs. Add the breadcrumbs and parmesan. Pepper. When the zucchini are cooked and soft, mash them roughly with a fork. Mix them with the egg mixture.

Cut the last zucchini into thin slices. Brown them in a drizzle of olive oil on both sides for a minute. Place them on absorbent paper. Line a cake mold with these zucchini slices. Add the zucchini-egg mixture. Bake in a bain-marie at 180°C for 45 minutes. Let cool.

Prepare the sauce by mixing the crème fraîche with the mustard. Add the chopped chives. Unmold the zucchini terrine and serve it cold, with the mustard cream sauce.