Courgette Terrine

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

A slice of pale, green-streaked, creamy terrine laid alongside a salad of red tomatoes makes a delightful summer first course, or a light lunch. For more dressy occasions, bake it in dariole moulds lined with spinach leaves.


  • 450 g/1 lb courgettes
  • 2 teaspoons salt


Grate the courgettes and spread out in a colander. Sprinkle with the salt and leave to drain for 30 minutes. Rinse the courgettes and dry on kitchen paper or a clean tea towel. Melt the butter in a pan and cook the courgettes gently, without browning, for 5 minutes, until tender. Leave to cool.

Beat the eggs with the cream and add the herbs and a generous amount of salt and pepper. Stir