We love flavorful and filling meals that don’t take hours to make, and this dish doesn’t disappoint. A terrine is a dish that comes from France and is usually a loaf of assorted meats that is served cold or at room temperature. Terrines are a wonderful thing to know how to make because you can use a variety of ingredients that you have on hand and they’re perfect as leftovers. This means you can whip one up and then any leftovers can be sent in lunch boxes, plastic sandwich bags at snack time, or at the end of your long day when you don’t feel like cooking at all!
We love this particular variation because it’s chock full of cheesy zucchini, ham and turkey (no chintzing around here!) and it’s super simple to assemble and pop in the oven. If you’ve got kids, or if you’re just looking for something with no-frills, this is the recipe for you; slice it up and your work’s done. Either way, give it a try because it’s delicious to bootmerci!
Zucchini And Ham Terrine
- 2 zucchini, peeled and grated
- 6 oz. cooked turkey, cubed
- 6 oz. cooked ham, cubed
- 1 1/2 cups swiss cheese, grated
- 3/4 cup gouda cheese, grated
- 1/2 cup extra-virgin olive oil
- 4 large eggs
- 1 clove garlic, minced
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 350º F, position oven rack in the center of oven and grease a 9×5-inch loaf pan with butter or non-stick spray.
- Place grated zucchini in a cheese cloth or paper towels and squeeze to drain out excess water. Repeat until thoroughly drained, then transfer to food processor.
- Crack eggs into a small bowl and whisk until combined.
- Add turkey, ham and garlic to zucchini, and season with salt and pepper.
- Pour beaten eggs into the food processor and pulse everything together. Then add in grated cheeses and pulse together.
- While still pulsing, slowly add in olive oil and mix until everything if fully combined.
- Pour mixture into loaf pan and cover with aluminum foil.
- Place loaf pan in a baking dish and fill dish with 1 inch of water.
- Transfer to oven and bake for 45 minutes, or until terrine is just set. Remove aluminum during the last 15 minutes of baking.
- Remove terrine from oven and let cool completely, then refrigerate for 2 hours.
- Run a knife along the edge of the loaf to loosen the edges. Turn out onto a serving plate and serve chilled, at room temperature or warmed up.
Recipe adapted from Gourmandize