I have been searching for a vegetarian terrine for some time, so I was glad to see this posted. The taste was great. Delicate yet satisfying. However, I had a hard time getting the zuchinni/onion mixture soft enough to mash with a fork. After 40 minutes, I started adding water to get it mushy enough. But when it was time to turn the terrine out onto a plate it was a bit sloppy. Two conclusions from this experience: 1) Generously butter your pan. 2) Forget the fork and just puree the zuchinni/onions. With those changes in mind, I will make this again. Great looking item for a party. And you can make it ahead.