Zucchini Gratin (goat Cheese)

"This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly aged goat cheese, not the really soft one. Preparation time does not include cooling time for the zucchini mixture."
 
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photo by Parsley photo by Parsley
photo by Parsley
photo by Sharon123 photo by Sharon123
Ready In:
50mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
  • Place the shredded zucchini in a bowl and add salt to taste, mixing well.
  • This will be a seasoning as well as an agent to draw out moisture.
  • Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
  • Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
  • Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
  • If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
  • Add the garlic, mix well and cook 5 minutes more, stirring as needed.
  • Stir in the parsley and basil, and remove from heat.
  • Allow the mixture to cool to room temperature.
  • Beat the eggs and goat cheese together in a bowl.
  • This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
  • Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
  • Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
  • Bake until golden brown, approximately 20 to 30 minutes.

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Reviews

  1. Barb G.
    Yummy, This is delicious and easy dish to prepare. Had zucchini out of the garden. I did use feta cheese as that is what I had and it tasted great. I halved the recipe for the 2 of us, but next time I'm goung to make the full recipe as it is so good the next day also make it with goat cheese.
     
  2. *Parsley*
    Wow! This is probably one of the best zucchini recipes I've ever made! I got some wonderful fresh goat cheese from a local organic farmer and used it for this. It was perfect. I let my salted zucchini sit in a colander for 30 minutes. The liquid drained out into a bowl below, so I had no problem with extra liquid as it cooked in the skillet. This recipe is a keeper. Thanx!
     
  3. mermaidmagic
    What a great dish. We had this for lunch over the weekend and it was tasty and satisfying. I let the zucchini sit to drain for over an hour in the morning before cooking and had no problems with moisture. No doubt I will make this again. Thank you for sharing.
     
  4. MelanieG
    I had really high hopes for this dish and was a little disappointed. My family loves both goat cheese and zucchini but this seemed to come out a little bland for us. I made sure to drain the zucchini well so I don't think that was the issue. Perhaps next time more goat cheese?
     
  5. Sharon123
    This was so good I ate the whole thing! Of course I had halved the recipe. Boy, what yummy flavor! Thanks!
     
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