Zucchini Terrine

75 mins (prep 20, cooking 55)
8 ingredients
10-12 servings
From 'Femme Actuelle' women's magazine in France, Sophie Dudemaine's recipe. I'm posting the original recipe as written but I didn't use all zucchini, I used part grated carrot and a big handful of chopped chicken too. For herbs, I used fresh basil and parsley. For cheese, I used half feta and half Swiss, as that was what I had in the house. This would be a very forgiving recipe and lots of different things could be used.

Categories:  <-4-hours , cheese , brunch , french , appetizer , egg , low-carb , low-in... , low-sodium , eggs~dairy , time-to-make , low-calorie , lunch~snacks , european , easy , inexpensive , squash , vegetable ,
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Serving Size (140.3 g)
Servings 10
Amount per Serving
Calories 21.0 Calories from Fat 3.6
% Daily Value *
Total Fat 0.4g 6.15%
Saturated Fat 0.08g 4.15%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 3.0mg 1.25%
Total Carbohydrate 3.11g 10.37%
Dietary Fiber 1.1 g 44.0%
Sugars 0.0 g %
Protein 2.71g 54.2%
Vitamin A 490.0IU% Vitamin C 34.1mg%
Calcium 21.0mg% Iron 0.79mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
grated swiss cheese, evaporated milk, chopped fresh herbs, salt and pepper