This Sunday we did our vegetable shopping at The Heart of the City Farmers Market in the Civic Center. While we love the Ferry Building, the prices at Heart of City are hard to beat and we spent about 1/3 of what we would have downtown. We found zucchini for $1/pound and similar prices for onions, herbs and potatoes and before we knew it, our bag was very heavy.
We wanted to find a way to use the zucchini that took advantage of summer flavors without resorting to the predictable. We settled on a terrine idea. In researching recipes, we found most use eggs and cream, but we wanted something lighter and relatively simple that didn’t have to rely on a cornucopia of vegetables for a memorable flavor. When we came across this recipe, we knew it was what we wanted and adapted it to the other ingredients we bought. If pesto isn’t to your liking, try layering other pureed herbs or even roasted peppers. The key though is to keep the moisture content low so it sets up firmly.
- 3 6-8 inch zucchini, ends trimmed
- Olive oil as needed
- Salt and pepper as needed
- Approx 2 cups firmly packed Thai basil leaves
- 1 cup walnuts
- ¼ cup grated parmesan
- ½ cup olive oil
- Juice of ½ lemon
- 2 cloves garlic
- Preheat oven to 425. Oil two baking sheets and set aside.
- Oil 1 3x5x3 loaf pan and line with plastic with some plastic hanging over edges. Set aside with one equally sized loaf pan.
- Using a mandolin, slice zucchini in 1/8” thick strips ensuring the strips fit flat inside the pan. Toss with olive oil and salt and pepper. Arrange on baking sheets in a single layer. Roast until just cooked through. Allow to cool.
- Puree pesto ingredients until a smooth paste forms.
- Place a single layer of zucchini in the lined loaf pan. Spread a thin layer of pesto over strips. Repeat until you have used up all ingredients, pressing down to form a flat surface from time to time. Use scraps to fill out ends.
- Fold plastic edges over to cover. Place second loaf pan on top and weigh down with a soup can. Refrigerate over night.
- Slice in ½ inch pieces with a serrated knife and serve with a salad or a sauce of your choosing.