½ cup yogurt
2 tablespoons sour cream
3 tablespoons grapeseed oil
20 g grated parmesan
2 servings of cream cheese such as The Laughing Cow
½ ball mozzarella
2-3 tablespoons of rice flour
1 tablespoon of dried leeks
2 pinches of garlic powder
½ teaspoon dried oregano
1 teaspoon Mahleb
Salt and pepper
3 tablespoons of fresh dill and parsley, finely chopped
Peel and grate the zucchini and carrots. Salt and, after a short pause, press firmly to extract as much juice as possible. Transfer to a bowl.
In another bowl, whisk the eggs, sour cream and yoghurt. Add the oil, Parmesan cheese and sesame. Beat again until smooth. Mix in the zucchini and carrots.
Season the mixture with all the spices, fresh and dry. Then, add the rice flour. Pour the mixture into a rectangular cake pan. Bake at 180°C until nicely golden on top and firm in the middle.
Serve the zucchini terrine sliced, hot or cooled, accompanied by a nice salad and stirred yogurt.