Zucchini Gratin (goat Cheese)

Recipe by FlemishMinx
READY IN: 50mins




  • 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.