Layered Vegetable Terrine Casserole

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Tired of the same old boring vegetable sides? Then you are sure to love this layered vegetable terrine. Layered as a classic terrine, this dish is not just tasty, but beautiful! Layers of beets, carrots, and zucchini are covered in a simple cream sauce and seasoned to perfection.

layered vegetable terrine slices on black platter

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Layered Vegetable Terrine
What Does Vegetable Terrine Go With?
Ingredients
Handy Kitchen Tools
How to Make a Vegetable Terrine
Frequently Asked Questions
More Easy Side Dishes
Layered Vegetable Terrine Casserole

Layered Vegetable Terrine

This casserole is packed with healthy and delicious vegetables that will tantalize your taste buds.

The best part about this layered vegetable terrine is that it can be made ahead of time, so you can enjoy it any day of the week.

Need more veggie inspiration? Check out this zucchini and tomato casserole. It is another perfect recipe for using those fresh garden vegetables in the summer months!

vegetable terrine with three layers on black slate plate

What Does Vegetable Terrine Go With?

This vegetable terrine is a great side dish for any protein. You can serve it with grilled chicken, roasted salmon, or even steak. Serve it with our slow cooker beef casserole instead of the suggested vegetables in the recipe!

It also pairs well with mashed potatoes and rice dishes. It can be used as a side dish but it can also be the main attraction. A vegetable casserole is also an excellent option for lunches and potlucks, as it’s hearty enough to feed a crowd and is ideal for cutting into small portions for serving.

slice of layered vegetable casserole pulled from middle of terrine

Ingredients

1 large carrot
1 medium zucchini
1 large beet
½ cup cream cheese, room temperature (120g)
½ cup heavy cream (120ml)
3 large eggs
2 tablespoons grated parmesan cheese (20g)
1 teaspoon salt (6g)
½ teaspoon black pepper (1.5g)
1 sprig of fresh thyme
2 tablespoons olive oil (30ml)

Handy Kitchen Tools

slice of vegetable terrine on white plate

How to Make a Vegetable Terrine

Video Recipe:

Before you begin preparing the casserole, you will want to prep the vegetables. Peel the carrot, beet, and zucchini (or at least wash and remove any bad spots), and then slice each vegetable into thin rounds using a mandolin slicer.

Once sliced, put the vegetables into a separate bowl for each unique vegetable then set them aside.

Line a loaf pan with parchment paper so it is up over the sides. The one used was a 12" by 4" loaf pan. Then, preheat the oven to 350°F/180°C.

Whisk together the cream sauce by adding the eggs, heavy cream, cream cheese, parmesan, salt, and black pepper together in a large bowl. This is easiest with room temperature or softened cream cheese, but you can use a hand mixer if it is difficult to remove the lumps.

sauce being mixed in large glass bowl on wooden cutting board

Next, you will divide the liquid mixture between the 3 bowls, pouring ⅓ of it over each vegetable, then making sure they are coated well on all sides.

Begin layering the vegetables into the loaf pan. Start with the beets, laying them in layers until all are used. Once all beets are in the pan, pour any remaining liquid from their bowl over the top.

Continue the process of layering the vegetables so you have three total layers - beet, carrots, then zucchini. Between each layer, pour over the liquid remaining in that vegetable bowl so it soaks down between the layers.

Now, drizzle the olive oil over the top of the casserole and place the sprig of thyme on top. Cover the top of the pan with aluminum foil.

oil being poured over top of vegetable terrine before baking

Bake for 1 hour, then remove the aluminum foil and continue baking for an additional 20 minutes.

Remove from the oven and let it cool for 15 to 20 minutes before lifting the terrine out of the loaf pan and slicing it into pieces to serve.

sliced layered vegetable terrine on black plate

Frequently Asked Questions

How Do I Make This Vegetarian?

While there is no evident meat product in this dish, parmesan cheese is actually not vegetarian cheese. It uses rennet, which is an enzyme from beef, during the curing process. If you are strictly vegetarian, then you will need to swap the parmesan for another option.

You can find many parmesan substitutes that are dairy free and vegan in your local market. Alternatively, you can use a different hard cheese such as Gran Kinara, or similar artisan hard cheeses. Check your market for specialty Italian cheeses and verify they do not use beef rennet before use in this recipe.

How Long Does it Last?

This vegetable casserole can be refrigerated for up to four days. It also freezes well, so you can make a big batch and enjoy it throughout the week.

Can You Freeze a Layered Vegetable Terrine?

Yes, you can freeze a layered vegetable terrine. To do so, simply prepare the recipe as instructed, and let it cool completely. Then place it in an airtight container or freezer-safe bag and store it in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake according to instructions.

Tip: I recommend slicing into serving portions before freezing. This makes it easier to serve just a few portions at a time without having to thaw the entire dish.

More Easy Side Dishes

Do you need to add more vegetables to your menu? No worries - we have tons of great ideas below for you that include your favorite vegetables. From classic dishes to new inventions, this list has something for everyone. They pair great with almost any entree you might serve. Bookmark the ones you like, print out the recipes, or pin them to Pinterest so you can make them soon.

Yield: 8

Layered Vegetable Terrine Casserole

Get your daily serving of vegetables with this flavorful layered vegetable casserole. Filled with tender carrots, zucchini, and beets, it's topped with a rich creamy sauce!

Prep Time 30 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 50 minutes

Ingredients

1 large carrot
1 medium zucchini
1 large beet
½ cup cream cheese, room temperature (120g)
½ cup heavy cream (120ml)
3 large eggs
2 tablespoons grated parmesan cheese (20g)
1 teaspoon salt (6g)
½ teaspoon black pepper (1.5g)
1 sprig of fresh thyme
2 tablespoons olive oil (30ml)

Instructions

Line a loaf pan with parchment paper so it is up over the sides. The one used was a 12" by 4" loaf pan. Then, preheat the oven to 350°F/180°C.
Now, peel the vegetables as needed, then using a mandolin slicer, cut them into thin rounds. Place each different vegetable into a separate bowl once cut.
Now, in a large bowl, whisk together the eggs, heavy cream, softened cream cheese, parmesan, salt, and black pepper.
Next, you will divide the liquid mixture between the 3 bowls, pouring ⅓ of it over each vegetable, then making sure they are coated well on all sides.
Begin layering the vegetables into the loaf pan. Start with the beets, laying them in layers until all are used. Once all beets are in the pan, pour any remaining liquid from their bowl over the top.
Next, repeat the process with the sliced carrots, and then again with the zucchini pouring the last of the liquid out of each bowl over its respective vegetable layer.
Now, drizzle the olive oil over the top of the casserole and place the sprig of thyme on top. Cover the top of the pan with aluminum foil.
Bake for 1 hour, then remove the aluminum foil and continue baking for an additional 20 minutes.
Remove from the oven and let it cool for 15 to 20 minutes before lifting the terrine out of the loaf pan and slicing it into pieces to serve.