Zucchini Gratin with Goat Cheese
This Zucchini Gratin with Goat Cheese is a delicious and elegant side dish that enhances any meal without overwhelming the main course. With the perfect balance of flavors from the fresh zucchini, herbs, and tangy goat cheese, this gratin makes for a lovely addition to your table. Whether you peel your zucchini or leave the skin on is entirely up to you, but peeling gives it a smoother texture. This recipe is particularly suited to those who enjoy the rich taste of slightly aged goat cheese, rather than the softer varieties. Note that the preparation time does not include the cooling time for the zucchini mixture, so plan accordingly.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini | 2 medium |
| Salt | To taste |
| Black Pepper | To taste |
| Olive Oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Fresh Parsley | 1/4 cup, chopped |
| Fresh Basil | 2 tablespoons, chopped |
| Dried Basil | 2 teaspoons |
| Eggs | 4 large |
| Goat Cheese (slightly aged) | 2 ounces, crumbled |
| Bread Crumbs | As needed (for topping) |
Nutritional Information (per serving):
| Nutrient | Value |
|---|---|
| Calories | 253 kcal |
| Total Fat | 18.3 g |
| Saturated Fat | 7.7 g |
| Cholesterol | 128.2 mg |
| Sodium | 230.5 mg |
| Carbohydrates | 11.7 g |
| Fiber | 2.9 g |
| Sugars | 5.1 g |
| Protein | 12.7 g |
Preparation Time:
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Instructions:
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Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Lightly grease a 1-quart shallow baking or casserole dish with non-stick spray to prevent sticking.
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Prepare the Zucchini: Wash and grate the zucchini. Add salt to the shredded zucchini and mix well. This will help draw out moisture from the zucchini, allowing for a firmer, less watery gratin.
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Drain the Zucchini: Allow the salted zucchini to sit for about 5 minutes. You will notice water collecting at the bottom of the bowl—drain this liquid off carefully.
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Cook the Zucchini: In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the drained zucchini and season with black pepper. Cook for approximately 10 minutes, stirring occasionally, until all the moisture has evaporated. If the zucchini cooks for too long and becomes dry, you can drain any remaining liquid and return it to the skillet.
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Add Garlic and Herbs: Once the moisture has evaporated, stir in the minced garlic, fresh parsley, and fresh basil. Continue cooking for an additional 5 minutes, stirring frequently, until the garlic is fragrant and the herbs are well incorporated.
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Cool the Zucchini Mixture: Remove the skillet from heat and let the zucchini mixture cool to room temperature. This step is important to avoid scrambling the eggs in the next step.
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Prepare the Egg and Goat Cheese Mixture: In a separate bowl, beat the eggs and crumbled goat cheese together. Use a whisk to break the cheese into small pieces and ensure it is evenly combined with the eggs.
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Combine Zucchini with Egg Mixture: Stir the cooled zucchini mixture into the egg and cheese blend, making sure it is well incorporated.
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Assemble the Gratin: Spoon the zucchini and egg mixture into the prepared baking dish. Smooth the top to ensure even cooking.
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Top with Bread Crumbs: Sprinkle a layer of bread crumbs over the top of the gratin, then drizzle with the remaining 1 tablespoon of olive oil to help achieve a golden, crisp crust as it bakes.
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Bake the Gratin: Place the dish in the preheated oven and bake for 20 to 30 minutes, or until the gratin is golden brown and the top is crispy.
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Serve: Once baked, remove from the oven and allow the gratin to cool slightly before serving. This dish pairs beautifully with roasted meats, grilled fish, or even as a vegetarian main.
Tips:
- Zucchini Variations: If you prefer a milder flavor, feel free to use a soft goat cheese instead of a slightly aged one. The richness of the cheese will balance nicely with the zucchini.
- Texture Tip: Make sure to cook the zucchini well to remove excess moisture; this will help the gratin hold its shape and not become too watery.
- Herb Substitutions: If you don’t have fresh herbs, you can substitute dried parsley and basil. Just remember that dried herbs are more concentrated, so use about half the amount specified for fresh herbs.
This Zucchini Gratin with Goat Cheese is a simple yet flavorful dish that can easily be made ahead of time and baked just before serving. With its tender zucchini, aromatic garlic, and tangy cheese, this gratin brings a comforting warmth to your meal, making it an excellent choice for both weeknight dinners and special occasions.
