Zucchini and White Bean Terrine

Directions

• 1. Step 1Heat oven to 400 degrees F. Cut zucchini lengthwise into 1/4-inch-thick slices. Set aside the outer slices. On baking sheet, arrange remaining zucchini slices in a single layer. Lightly coat slices with cooking spray, turn slices over and spray other sides.
  2. Step 2Roast zucchini 5 to 7 minutes or just until tender. Do not allow slices to brown. Transfer zucchini slices to paper towels.
  3. Step 3Meanwhile, coarsely chop the outer zucchini slices. In large skillet, heat oil over medium heat. Add onion and sauté until soft -- about 5 minutes. Add chopped zucchini and the garlic, sauté until zucchini is tender -- 8 to 10 minutes. Remove from heat.
  4. Step 4Coat two 6- by 3-inch loaf pans with cooking spray. In bottoms and up sides of pans, place roasted zucchini slices lengthwise, trimming to fit exactly at corners of pans. Add trimmings to onion-zucchini mixture.
  5. Step 5In food processor fitted with chopping blade, process onion-zucchini mixture until finely chopped. Add drained beans, eggs, and yogurt, process until very smooth. Add parsley, thyme, salt, and pepper, process just until well mixed.
  6. Step 6Divide pureed bean-and-zucchini mixture between pans and place pans in a roasting pan. Place in oven and pour boiling water into roasting pan to come 1 inch up sides of loaf pans.
  7. Step 7Bake 1 1/4 to 1 1/2 hours or until center feels firm. Remove pans from water bath and cool completely on wire rack. Wrap and refrigerate terrines several hours or overnight until well chilled before unmolding.
  8. Step 8Just before serving, unwrap terrines and invert to unmold onto 2 serving platters. With very sharp knife, cut crosswise into 12 slices, then lengthwise in half. Top with thyme sprigs, if desired. Serve a half slice of terrine atop a cracker.