The zucchini and ricotta terrine is a delicious cold appetizer, easy to prepare and perfect for the hottest summer days.
Simple ingredients, no gelatin or isinglass, for a tasty and scenic appetizer to impress your guests with simplicity.
Read how to make the zucchini and ricotta terrine with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 – 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 lbs zucchini
- 21 oz ricotta
- lemon zest (grated from one lemon)
- basil
- chopped pistachios
- salt
- pepper
Preparation of the Zucchini and Ricotta Terrine
In a large bowl, cream the ricotta with the grated zest of half a lemon, salt, and pepper.
Bring a pot of salted water to a boil.
Prepare a bowl with ice water.
Wash the zucchinis, trim them, and slice them thinly lengthwise.Cook the zucchini slices in the boiling water for thirty seconds, then drain and place them in the ice water bowl, then take them out and let them dry on a towel without overlapping.
Arrange the zucchini slices in an 18 x 8 cm loaf pan horizontally, slightly overlapping and letting them overhang.Pour one-third of the ricotta cream into the zucchini shell thus created, then place a layer of zucchinis vertically over the cream.
Make a new layer with another third of the cream, another layer of zucchinis, and a final layer with the remaining cream.Fold the zucchinis hanging out from the edges of the mold over the cream, making them adhere.
Chill the mold in the refrigerator for at least thirty minutes, then place your zucchini and ricotta terrine on a serving platter and top with the chopped pistachios and a bit of fresh chopped basil.
Notes
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