Ingredients

Zucchini: 4 or 5 medium zucchinis, thinly sliced (around 1 kg total)

Ham: 1/2 pound (about 225g) of cooked, sliced ham (e.g., Black Forest or Prosciutto Cotto), cut into pieces

Eggs: 4 extra large eggs, beaten, or 8 large eggs if the recipe is more egg-based

Cheese:

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella or provolone cheese

Binding/Texture Agents:

3/4 cup breadcrumbs

Heavy cream or evaporated milk (optional, around 50ml or 200ml depending on recipe type)

Seasonings:

Olive oil

1 tsp dried Italian seasoning or a mix of fresh herbs (basil, parsley, dill, thyme)

Garlic powder or minced garlic cloves

Salt and black pepper to taste 

Directions

Step 1: Preheat oven to 350º F, position oven rack in the center of oven and grease a 9×5-inch loaf pan with butter or non-stick spray.

Step 2: Place grated zucchini in a cheese cloth or paper towels and squeeze to drain out excess water. Repeat until thoroughly drained, then transfer to food processor.

Step 3: Crack eggs into a small bowl and whisk until combined.

Step 4: Add turkey, ham and garlic to zucchini, and season with salt and pepper.

Step 5: Pour beaten eggs into the food processor and pulse everything together. Then add in grated cheeses and pulse together.

Step 6: While still pulsing, slowly add in olive oil and mix until everything if fully combined.

Step 7: Pour mixture into loaf pan and cover with aluminum foil.

Step 8: Place loaf pan in a baking dish and fill dish with 1 inch of water.

Step 9: Transfer to oven and bake for 45 minutes, or until terrine is just set. Remove aluminum during the last 15 minutes of baking.

Step 10: Remove terrine from oven and let cool completely, then refrigerate for 2 hours.

Step 11: Run a knife along the edge of the loaf to loosen the edges. Turn out onto a serving plate and serve chilled, at room temperature or warmed up.