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Zucchini, asparagus and feta vegetarian terrine
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Vegetarian main dish with flavorful ricotta, feta, and cream cheese filling that even meat-eaters will love.
Ingredients:
  • 3 large zucchinis, cut lengthways into 2mm-thick slices
  • 36.40 gm extra virgin olive oil
  • 24-26 asparagus spears, trimmed
  • 300g fresh ricotta
  • 250g cream cheese, chopped, at room temperature
  • 200g smooth feta, crumbled
  • 62.50 ml chopped fresh basil leaves, plus extra leaves, to serve
  • 40.00 ml chopped fresh oregano leaves
  • 82.50 ml chopped fresh dill sprigs
  • 2 garlic cloves, crushed
  • 3 tsp finely grated lemon rind
  • Chargrilled sourdough bread slices, to serve
Instructions:
  • In a large bowl, combine zucchini and 1 tablespoon of oil. Season well and toss to coat evenly.
  • Heat a large frying pan over medium-high heat. Cook half the zucchini until light golden and softened, about 2 minutes per side. Transfer to a plate and repeat with the remaining zucchini.
  • Cook the asparagus in boiling water for 1 minute until tender-crisp, then rinse under cold water and drain.
  • Combine ricotta, cream cheese, feta, basil, oregano, dill, garlic, and lemon rind in a large bowl using a wooden spoon. Season to taste.
  • Prepare a loaf pan by greasing it and lining the base and sides with baking paper. Lay out two rows of overlapping zucchini slices in the base of the pan, making sure they extend about 1-2cm over each long side. Spread half of the ricotta mixture into the pan, gently pressing it down. Arrange half of the asparagus on top in a single even row.
  • Spoon the remaining ricotta mixture over the asparagus, layer with the rest of the asparagus, and use any leftover zucchini on top. Fold in the overhanging zucchini to enclose. Cover with plastic wrap, press gently to compact, and chill in the fridge overnight.
  • Unmold the zucchini terrine onto a serving board or platter, garnish with extra basil leaves, drizzle with the rest of the olive oil, and enjoy with toasted sourdough slices.

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