Zucchini Terrine with Peas and Philadelphia Cream Cheese

Name: Zucchini Terrine with Peas and Philadelphia Cream Cheese
Total time: 3300 s
Yield: 6 servings
Ingredients: 1/2 gallon zucchini; 1/2 quart fresh peas shelled; 1 garlic cloves cut into small pieces; 2 stems chives; 5 eggs; 1 tablespoon corn starch; 2 tablespoons Philadelphia Cream Cheese

On dine chez Nanou

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Zucchini Terrine with Peas and Philadelphia Cream Cheese

7Ingredients

150Calories

55Minutes

Description

Sometimes presentation says it all in a dish. This recipe for Zucchini Terrine with Peas and Philadelphia Cream Cheese is a decadent dish that also is beautiful. It is perfect to bring to a party, luncheon, barbecue, or pot luck. It takes 55 minutes to prepare this recipe that has six 150-calorie servings. Everyone will love the way it looks, and the flavor will have them coming back for seconds.

Ingredients

servings:

1 kilogram zucchini
300 grams fresh peas (shelled)
1 garlic cloves (cut into small pieces)
2 stems chives
5 eggs
1 tablespoon corn starch
2 tablespoons Philadelphia Cream Cheese

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Directions

1Preheat oven to 200 degrees Celsius.
2Cook the shelled peas for 10 minutes in boiling salted water. Drain.
3Cut the zucchini into small cubes, cook in the microwave until tender. Cooking on the stove top produces watery zucchini.
4In a bowl, whisk an egg and cornstarch, smoothing out lumps.
5Add the eggs one by one, and then 2 tablespoons of Philadelphia cream cheese, and garlic. Mix. Season with salt and pepper to taste.
6Add the cooked peas in the bowl with the egg mixture. Mix gently to completely coat the peas.
7Pour this mixture into a soft mold and bake for 30 minutes.
8Serve warm or cold.
9Optionally flavor with mint.