Best 6 Grilled Zucchini Terrine With Niçoise Olives And Herbs Recipes
**Grilled Zucchini Terrine with Niçoise Olives and Herbs: A Culinary Masterpiece**
Transport your taste buds to the sun-kissed shores of the Mediterranean with the Grilled Zucchini Terrine with Niçoise Olives and Herbs. This delectable dish, bursting with vibrant flavors and textures, is a symphony of culinary delights. As you savor each bite, you'll be swept away by the harmonious blend of grilled zucchini's smoky sweetness, the briny tang of Niçoise olives, and the aromatic freshness of herbs. It's a dish that celebrates the bounty of summer produce and showcases the essence of Mediterranean cuisine.
**Explore a Culinary Journey with Additional Enticing Recipes:**
1. **Easy Zucchini and Feta Fritters:** Discover a delightful appetizer or side dish with these crispy and flavorful fritters. Combining the goodness of zucchini, feta cheese, and aromatic herbs, these fritters are sure to tantalize your taste buds with every bite.
2. **Baked Zucchini Parmesan Crisps:** Experience a healthier take on the classic Parmesan crisps. Thinly sliced zucchini slices are coated in a flavorful Parmesan and breadcrumb mixture and baked to perfection, resulting in a crispy and cheesy snack that's perfect for parties or a guilt-free indulgence.
3. **Zucchini and Carrot Fritters with Garlic Yogurt Sauce:** Embark on a culinary adventure with these unique fritters, where the sweetness of zucchini and carrots meets the tangy zest of garlic yogurt sauce. These fritters offer a delightful balance of flavors and textures, making them a delectable appetizer or side dish.
4. **Grilled Zucchini Steaks with Lemon-Herb Dressing:** Indulge in the simplicity and pure flavors of grilled zucchini steaks. Marinated in a zesty lemon-herb dressing, these steaks are grilled to perfection, delivering a tender and flavorful experience that highlights the natural goodness of zucchini.
5. **Zucchini Bread with Chocolate Chips and Walnuts:** Satisfy your sweet cravings with this classic zucchini bread, infused with rich chocolate chips and crunchy walnuts. This moist and delectable bread is perfect for breakfast, brunch, or an afternoon treat, offering a delightful combination of textures and flavors.
GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE
Steps:
- Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
- In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
- Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.
GRILLED-ZUCCHINI TERRINE WITH NIçOISE OLIVES AND HERBS
Provided by Daniel Patterson
Categories appetizer, side dish
Time 6h30m
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- 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.
- In a small bowl, mix the olives and herbs.
- 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.
- 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.
- 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, 1 1/2 tablespoons reserved zucchini liquid and the vinegar. Whisk in the olive oil. Season to taste with salt and pepper.
- Cut the terrines into 3/4-inch-thick slices and serve with the sauce.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 16 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 457 milligrams, Sugar 4 grams
GRILLED ZUCCHINI WITH HERB SALT AND FETA
Steps:
- For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
- For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.
Nutrition Facts : Calories 104 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 341 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 4 grams, Sugar 4 grams
SPICY GRILLED ZUCCHINI
This mildly spicy dish from southern Italy can serve as an appetizer or side. Cut the zucchini on the diagonal into long, thin slices, or cut it lengthwise.
Provided by Martha Rose Shulman
Categories quick, weekday, side dish
Time 5m
Yield Serves four
Number Of Ingredients 7
Steps:
- Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 318 milligrams, Sugar 3 grams
GRILLED ZUCCHINI
Naturally suited to grilling, zucchini is both juicy and mild, which means it stays moist even when it's hit with fire, and it soaks up the smoky flavors of the grill in the short time it cooks. Maximize surface area - and convenience - by cutting the zucchini into sturdy planks, which cook through quickly without slipping through the grates while still retaining some texture. Brush them with olive oil, season enthusiastically with salt and pepper and grill until crisp-tender to enjoy them as a simple side, tossed into a salad or tucked into sandwiches. If you'd like to show them off, arrange them over some ricotta, then dot with herbs, capers and lemon and serve with grilled bread for an easy seasonal supper. The best summer recipes allow you to embrace technique but customize at whim.
Provided by Alexa Weibel
Categories easy, weekday, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Prepare the grill for direct grilling and heat over high.
- Working on a large baking sheet, brush the zucchini all over with oil, then season generously with salt and pepper.
- Once the grill is heated, add the zucchini to the grates in an even layer, leaving about 1 inch between to avoid crowding. Cook, uncovered, until grill-marked and crisp-tender, 3 to 4 minutes per side. (The zucchini should tenderize in just the amount of time it takes to develop grill marks.)
- In a small bowl, stir the ricotta, if using, with a couple tablespoons of water until extra creamy; season with salt and pepper. Spread the ricotta mixture on a platter, then top with the grilled zucchini, piling it organically to gain some height. Though you need no garnish, you can top with fresh herbs, capers, a flurry of lemon zest and a squeeze of lemon juice if you are feeling fancy. Drizzle with olive oil and serve warm or at room temperature.
ZUCCHINI TERRINE
From 'Femme Actuelle' women's magazine in France, Sophie Dudemaine's recipe. I'm posting the original recipe as written but I didn't use all zucchini, I used part grated carrot and a big handful of chopped chicken too. For herbs, I used fresh basil and parsley. For cheese, I used half feta and half Swiss, as that was what I had in the house. This would be a very forgiving recipe and lots of different things could be used.
Provided by Kasha
Categories Lunch/Snacks
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C, or about 375°F.
- Sauteé the vegetables for about 15 minutes in a little olive oil if you like., If not, just cook and stir.
- In a big bowl, beat the eggs, with the evaporated milk.
- Add the cheese and herbs.
- Add the cooked vegetables and salt and pepper to taste.
- Grease a loaf pan or two, depending on the size you use. I used one standard and had enough for one small loaf pan too. Be careful to leave half an inch of space, I had some dripping problems in the oven.
- I cooked the small pan for about a half an hour, and the large pan for about 55 minutes. Test with a point of a knife that should come out clean.
- Unmold while still warm.
- May be eaten hot, warm or cold. I may serve with a light tomato sauce.
Nutrition Facts : Calories 188.6, Fat 11.3, SaturatedFat 5.8, Cholesterol 193.8, Sodium 127.6, Carbohydrate 9.1, Fiber 1.4, Sugar 3.2, Protein 13.3
Tips:
- Choose the Right Zucchini: Select firm and straight zucchini for a clean cut and fewer seeds.
- Consistent Thickness: Ensure uniform zucchini slices for even cooking and a cohesive terrine.
- Generous Olive Oil: Don't shy away from using plenty of olive oil to prevent sticking and enhance flavor.
- Patience Pays Off: Allow the zucchini to brown slowly on medium-low heat for a rich, caramelized flavor.
- Season Wisely: Use a combination of salt, pepper, and herbs to create a savory and well-balanced dish.
- Layering Technique: Overlap the zucchini slices slightly to create a tightly packed and stable terrine.
- Weighted Press: Place a heavy object on top of the terrine to press out excess liquid and help it set.
- Chilling Time: Allow the terrine to chill for at least 4 hours or overnight for optimal flavor and texture.
- Garnish Elegantly: Enhance the presentation with fresh herbs, edible flowers, or a drizzle of olive oil.
Conclusion:
The grilled zucchini terrine is a delightful vegetarian dish that showcases the natural flavors of zucchini, olives, and herbs. With its vibrant colors and textures, it's sure to impress your guests at any gathering. Whether served as an appetizer, main course, or side dish, this terrine is a culinary masterpiece that celebrates the beauty of simple, seasonal ingredients. Its versatility allows for experimentation with different herbs and accompaniments, making it a dish that you'll enjoy creating and savoring time and again.
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