• Recipe type: "vegetarian"
• Preparation: 20 min
• Cooking: 40 min

4 serves:

• 6 eggs
• 8 zucchini
• 250 g soya creme
• 2 teaspoon olive oil
• A bunch of fresh mint, parsley, and chervil

• 1/4 cup olive oil
• 6 tomatoes (chopped)
• 3 onions (minced)
• 2 green bell peppers (minced)
• 4 cloves garlic (minced)
• salt and pepper

• Cut zucchini into thin slices.
• Heat olive oil in a sauce pan. Add zucchini and cook for a few minutes. Don't cook too long to avoid mash zucchini. If your zucchini is overly large, it will have more water. Drain zucchini of its water before proceeding with the rest of the recipe.
• Mix herbs, creme, eggs, salt and pepper.
• Put zucchini in a baking dish and add the mix. Cook  in a bain marie for 40 minutes (375F).
• In a large saucepan, prepare tomato sauce. Heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, salt and pepper to taste. Mix ingredients, cover and simmer for 30 minutes. Put the tamato sauce in the fridge.
  
• Serve the terrine with fresh tomato sauce.