Shallot, courgette and goats cheese terrine

Ingredients for 4 people
  • 4 courgettes
  • 200 g ricotta
  • 150 g goats cheese
  • 50 g Parmigiano cheese, grated
  • 2 shallots, minced
  • 2 eggs
  • zest of 1 lemon
  • fresh dill, chopped
  • 2 cloves of garlic
  • extra virgin olive oil
  • salt
  • Wash the courgettes and grate them into julienne strips, sprinkle with salt and let them stand for ten minutes in a colander. Squeeze the courgettes to eliminate as much water as possible.
  • In a large bowl mix the ricotta, Parmigiano cheese, goats cheese, minced shallots, garlic, dill and grated lemon peel. Stir in the eggs and keep stirring.
  • Add the grated courgettes and a little salt and pepper.
  • Grease a round hinged baking tin with butter or oil and pour in the mixture. Bake in preheated oven at 180°C for 35 minutes. If necessary, brown the top for a few minutes under the grill.
  • Remove from the oven and let it cool for five minutes, then remove the terrine from the mold.
  • Serve at room temperature with a drizzle of oil and a few leaves of marjoram.