Tomato Zucchini Loaf Or Terrine Recipe

How to make it

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• Phyllo can be a little tricky to work with, thank goodness it is so forgiving.
• Thaw your package in the refrigerator overnight before using.
• Have all your ingredients organized and ready to assemble, including your brush and bowl of olive oil.
• Work quickly, and don’t worry about piecing the veggies here and there. Layer over layer of phyllo will create the right shape and bring it all together.
• Preheat oven to 425 degrees.
• Slice zucchini into long planks lengthwise , about1/4 inch thick. Slice onion into strips. Lay out both vegetables onto a baking sheet pan and brush with olive oil, sprinkle with salt and roast for seven to eight minutes. Remove and allow to cool. Drop oven temperature to 375.
• In a food processor fitted with a swivel blade, pulse together the yogurt, goat cheese, feta, egg, salt, pepper. Then add fresh herbs and pulse again until the herbs are chopped but not too finely throughout.
• Oil the terrine or loaf pan. Unroll thawed phyllo pastry and cover with a damp towel. Lift a couple of leaves of the phyllo and lay into terrine. The leaves, or sheets will fold over the sides of the pan. Brush with olive oil and repeat the process until the terrine base and sides are covered, several sheets deep. If you find the tomatoes too juicey mop the up extra liquid with a paper towel before beginning to layer them.
• Place a layer of sliced tomatoes at the bottom. Spoon some of the cheese mixture over, then place a layer of the roasted zucchini planks. Continue this layering process until you fill the terrine. Finish with a few sheets of phyllo to cover the top. Brush top lightly with olive oil and bake in a 375 degree oven on the middle rack for 30 minutes or until Phyllo is light brown and crispy looking.
• Allow to cool, and invert. Slice the loaf and serve immediately.
• Makes 10 slices.