Veggie Terrine

INGREDIENTS:
4 medium carrots, peeled
2 medium zucchini
2 medium yellow summer squash
2 Tbsp. coconut oil
1 large garlic clove, finely minced
½ tsp. sea salt
1/8 tsp. ground pepper
6 large eggs
¼ c. milk
¼ c. coconut flour
½ tsp. baking powder
1 small handful of fresh basil leaves, chopped

INSTRUCTIONS:
Preheat oven to 350. Line a 9×5 inch loaf pan with parchment paper and set aside.
Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin.
In a large skillet heat coconut oil. Add the minced garlic and stir for 1 minute. Then add the sliced vegetables and season with ¼ tsp of salt and all the pepper.
Cook over medium-low heat until softened, about 8 to 10 minutes.
Meanwhile, in a small bowl , mix together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs & milk, and then whisk in flour mixture until fully incorporated and slightly thickened.
Fold in the cooked vegetables and basil. Pour mixture into prepared pan.
Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove cake from oven and let cool in pan 10 minutes.
Remove from pan, and serve warm or at room temp.

102 responses

So healthy, fat free, delicious meal. Good as leftovers.

Anonymous

October 6, 2022 at 10:12 am ∞

Did you make it without the coconut oil?

Reply

Could the leftovers be reheated

I’m allergic to coconut. What would you use instead of the oil and flour suggested in your recipe?

Michelle Diesterhaft

August 31, 2022 at 8:57 pm ∞

You could probably use almond flour….

Reply

This is SUPER delicious JUST AS WRITTEN!

Why coconut oil and flour? What’s the purpose? It would be something new, and I thought I’d ask before investing it something that would take up so limited space.

Susan

September 4, 2022 at 7:47 am ∞

Mary, I looked up coconut flour equivalency to regular flour, and just 3 tablespoons of coconut flour is equivalent to 1 cup of regular flour!!!
So it has a much greater thickening ability than other flours; so if you use regular flour, I would increase the amount of flour to 1/2 cup, at least. And add a small amount (1/4 tsp) of baking soda to make up for the additional flour.
As for the coconut oil, I’d use butter (if it calls for a type of oil that is solid at room temp, the closest replacement would be butter or shortening).

Reply

Oo0h

I don’t see the recipe

Is it best to freeze to use in 2 days or just kept uncut in frig?

VVOULD OLIVE OIL BE OK ?

Very tasty. The whole family loved it including my incredibly picky boyfriend. I used olive oil instead of the coconut oil because I didn’t have any on hand. Added beets and and a honey nut squash and left out the yellow squash. Appears to be a recipe that can be adjusted to what’s fresh and on hand! Will make again.