Zucchini Terrine with Sun-Dried Tomatoes and Feta

This zucchini terrine with sun-dried tomatoes and feta is a colorful make-ahead dish with a soft, sliceable texture. Served cold, it is perfect for a light summer meal, picnic, buffet or simple starter.

Zucchini Terrine Ingredients

• 3 medium zucchini
• 100 g sun-dried tomatoes, drained and chopped
• 120 g feta cheese, crumbled
• 4 eggs
• 150 ml cream
• 40 g flour
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil
• Black pepper, to taste

How to Make Zucchini Terrine

1. Cook the zucchini

Wash the zucchini and cut them into thin slices or small pieces. Heat the olive oil in a large pan and cook the zucchini for 6 to 8 minutes. Stir regularly until softened and most of the excess moisture has evaporated. Remove from the heat and leave to cool slightly.

2. Prepare the egg mixture

Whisk the eggs, cream and flour in a large bowl until smooth. Add the chopped basil and black pepper. Extra salt is usually unnecessary because the feta and sun-dried tomatoes are already salty.

3. Add the filling

Gently fold the cooked zucchini, chopped sun-dried tomatoes and crumbled feta into the egg mixture. Stir just enough to distribute the ingredients evenly.

4. Bake the terrine

Line a 22 × 10 cm loaf pan with parchment paper. Pour in the mixture and smooth the surface. Bake at 180°C for 40 to 45 minutes, or until the center is fully set and the top is lightly golden.

5. Cool and refrigerate

Let the terrine cool to room temperature, then refrigerate it for at least 2 hours. Serve cold or slightly chilled, cut into neat slices.

Serving Suggestions

Serve this zucchini terrine with a green salad, fresh tomatoes or crusty bread. It can be prepared the day before and kept covered in the refrigerator until serving.

Conclusion

This easy zucchini terrine combines mild zucchini, creamy feta and flavorful sun-dried tomatoes. Fresh basil adds a fragrant finish, making it an excellent cold dish for summer entertaining.