Zucchini Terrine With Peas And Philadelphia Cream Cheese

1. 1

   Preheat oven to 200 degrees Celsius.

2. 2

   Cook the shelled peas for 10 minutes in boiling salted water. Drain.

3. 3

   Cut the zucchini into small cubes, cook in the microwave until tender. Cooking on the stove top produces watery zucchini.

4. 4

   In a bowl, whisk an egg and cornstarch, smoothing out lumps.

5. 5

   Add the eggs one by one, and then 2 tablespoons of Philadelphia cream cheese, and garlic. Mix. Season with salt and pepper to taste.

6. 6

   Add the cooked peas in the bowl with the egg mixture. Mix gently to completely coat the peas.

7. 7

   Pour this mixture into a soft mold and bake for 30 minutes.

8. 8

   Serve warm or cold.

9. 9

   Optionally flavor with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.