Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly coat a loaf pan with cooking spray or line it with parchment paper to facilitate easy removal.

Prepare the Vegetables: Slice the carrots, zucchini, and yellow summer squash into thin strips, preferably using a mandoline for even slices. Set the vegetable slices aside.

Sauté the Garlic and Vegetables: In a large skillet, warm the coconut oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, or until it becomes aromatic. Add the sliced carrots, zucchini, and summer squash, and season with sea salt and pepper. Cook the vegetables for 5–7 minutes until they begin to soften slightly. Remove from heat and let cool.

Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, milk, coconut flour, and baking powder until smooth. Stir in the chopped basil leaves.

Assemble the Terrine: Layer the sautéed vegetables in the prepared loaf pan, alternating colors to create a beautiful pattern. Pour the egg mixture over the vegetables, making sure the liquid fills the gaps between the layers.

Bake the Terrine: Place the terrine in the preheated oven and bake for 35–40 minutes, or until the eggs are set and a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the terrine to cool in the pan for 10 minutes before carefully removing it. Cut into slices and enjoy either warm or at room temperature. Garnish with extra fresh basil, if desired.