By Daniel Patterson
- Total Time
- 30 minutes, plus 6 hours' refrigeration
- Rating
- 4(7)
- Notes
- Read community notes
Featured in: FOOD: THE WAY WE EAT; Green Day
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:Serves 6 to 8
- 3pounds zucchini (each about 6 inches long)
- Olive oil, for grilling
- Salt and freshly ground black pepper
- 3tablespoons finely chopped niçoise olives
- ¼cup chopped basil
- 2tablespoons minced chives
- 2tablespoons chopped parsley
- 2tablespoons chopped tarragon
- ½cup mayonnaise
- ½teaspoon sherry vinegar
- 1tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
For the Terrines
For the Sauce
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
176 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 457 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Prepare the terrines: Using a mandoline or chef's knife, slice the zucchini lengthwise into â-inch-thick strips, discarding the outside pieces that are mostly skin. Lay the zucchini slices side by side on 2 large baking pans, and drizzle with olive oil. Season with salt and black pepper, and cook each directly on a grill, griddle or cast-iron pan, over high heat, for about 1 minute per side, browning them but taking care not to overcook. Transfer to the baking sheets and let cool side by side.
Step
2
In a small bowl, mix the olives and herbs.
Step
3
Line 2 (5 ¾ by-3 ¼ by-2 ¼ -inch) loaf pans with plastic wrap, letting some plastic hang over the sides. Lay the zucchini slices side by side to form the bottom layer. (The zucchini will vary in width; you may need 2 or 3.) Overlap zucchini as necessary and trim long pieces to fit the mold. Sprinkle lightly with the olive-herb mixture, then put another layer of zucchini down. Repeat until the terrine is four-fifths full. No need to be perfect; every so often press the zucchini down to level it. Fold the extra plastic over the top of the terrine. Repeat with the second loaf pan.
Step
4
Put the terrines on top of a rimmed baking pan (to catch any excess liquid), and put an empty loaf pan of the same size on top of each terrine. Put another baking pan of the same size on top, and then a weight (about as heavy as a gallon of milk) on top of that. Refrigerate for at least 6 hours, or preferably overnight, so that the flavors meld.
Step
5
Prepare the sauce: Remove the terrines from the pans, drain and reserve the excess liquid and unmold onto a cutting board. In a small bowl, combine the mayonnaise, 1½ tablespoons reserved zucchini liquid and the vinegar. Whisk in the olive oil. Season to taste with salt and pepper.
Step
6
Cut the terrines into ¾-inch-thick slices and serve with the sauce.
Ratings
4
out of 5
7
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
grace
Use a light hand with s&p or you'll end up with a fairly salty terrine. A bit labor-intensive but an impressive way to present a fairly dull veg.
VMG
I believe that the reference to one-inch thick refers to the width of the slice. The thickness is much less - perhaps 1/8”.
Esti Micenmacher
how thick should the zucchini strips be?
Gabi
Unfortunately, I do not understand the instructions: " Using a mandoline..."means to me that the zucchini need to be sliced very thin - not as instructedinto "-inch-thick strips" ...I sliced the zucchini with a mandoline and followed the recipe. Yet there wasnothing in the end that could be sliced at all.Could you be more specific? What have I misunderstood?Thank you!
Gabi
please let me know what a: " â-inch-thick strips" is. On the picture it doesn't look that the slices are 1 inch thick.Thanks,Gabi
grace
Use a light hand with s&p or you'll end up with a fairly salty terrine. A bit labor-intensive but an impressive way to present a fairly dull veg.
Private notes are only visible to you.