1. Wash and dry the zucchini, remove the ends.
2. Cut into 5 cm sections, then slice lengthwise.
3. Cut the slices into sticks.
4. Peel and chop the garlic.
5. Heat the oil in a pan, add the garlic and zucchini sticks and cook gently for 10 minutes.
6. Season with salt and pepper, set aside.
7. Preheat the oven to 180°C (350°F) and place a half-filled dish of water inside.
8. Drain the tuna and blend it to a puree.
9. Pour it into a bowl, add the cream, drained zucchini, thyme, and beaten eggs.
10. Stir well to combine the ingredients, being careful not to break the zucchini.
11. Grease a loaf pan and pour the mixture into it.
12. Place it in the simmering water bath and let it cook for about 45 minutes.
13. Check the doneness by inserting a knife blade, which should come out clean from the terrine.
14. Let it cool, unmold, and serve cold but not chilled.