Delicious Zucchini, asparagus and feta vegetarian terrine Recipe

With a delicious ricotta, feta and cream cheese filling, this easy vegetarian main will be a hit with the meat-eaters, too.
Zucchini, asparagus and feta vegetarian terrine
Prep Time : 0:30 | Cook Time : 0:05 | Total Time : 0:35 | Serving : 8 person.


  • 3 large zucchinis, cut lengthways into 2mm-thick slices

  • 2 tablespoons extra virgin olive oil

  • 24-26 asparagus spears, trimmed

  • 300g fresh ricotta

  • 250g cream cheese, chopped, at room temperature

  • 200g smooth feta, crumbled

  • 1/4 cup chopped fresh basil leaves, plus extra leaves, to serve

  • 2 tablespoons chopped fresh oregano leaves

  • 1/3 cup chopped fresh dill sprigs

  • 2 garlic cloves, crushed

  • 3 teaspoons finely grated lemon rind

  • Chargrilled sourdough bread slices, to serve


  • Step 1

    Place the zucchini and 1 tbs oil in a large bowl. Season and toss to combine.

  • Step 2

    Heat a large frying pan over medium-high heat. Cook half the zucchini, turning once, for 2 minutes or until light golden and softened. Transfer to a plate. Repeat with the remaining zucchini.

  • Step 3

    Meanwhile, cook the asparagus in a saucepan of boiling water for 1 minute or until tender-crisp. Rinse under cold water and drain.

  • Step 4

    Use a wooden spoon to combine the ricotta, cream cheese, feta, basil, oregano, dill, garlic and lemon rind in a large bowl. Season.

  • Step 5

    Grease a 7cm-deep, 10 x 21cm (base measurement) loaf pan and line the base and sides with baking paper. Place 2 even rows of zucchini, overlapping, in the base of the prepared pan, allowing the zucchini to extend 1-2cm over each long side of the pan. Spoon half the ricotta mixture into the pan, pressing down carefully. Place half the asparagus on top in an even row.

  • Step 6

    Gently spoon the remaining ricotta mixture over the asparagus. Top with a layer of remaining asparagus. Use any leftover zucchini to line the top. Fold in the overhanging zucchini to enclose. Cover the surface with plastic wrap, pressing gently to compact the terrine. Place in the fridge overnight to chill.

  • Step 7

    Turn the zucchini terrine out onto a serving board or platter. Scatter with extra basil leaves and drizzle with remaining olive oil. Serve with toasted sourdough slices.

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