Soft Cheese and Zucchini Terrine
Soft cheese and cream provide protein, calcium, and a firm creamy base, while zucchini adds water and fiber. Roasted vegetable layers with pine nuts become tender and slice cleanly after chilling.
Preheat the oven to 200 °C.
Cut zucchini (600 g) into slices about 2 mm thick, arrange them on a parchment-lined tray, and brush with olive oil (100 g). Add fresh thyme (5 g), table salt (3 g), and black pepper (1 g).
Grill the zucchini for 8–10 minutes until lightly golden, then cool.
Toast pine nuts (70 g) in a dry pan for 2–3 minutes. Finely chop the thyme and mix soft cheese (250 g) with cream 35% fat (100 g), the nuts, the remaining olive oil, salt, and pepper.
Line a mould with plastic wrap and layer the zucchini with the cheese mixture. Cover the terrine with plastic wrap, press it gently, and refrigerate for 12 hours.
Remove the terrine from the mould and slice it before serving.
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