Zucchini Gratin with Fresh Herbs and Goat Cheese
Although this zucchini gratin with fresh herbs and goat cheese has a fancy-sounding name, it's really just an easy, cheesy, baked zucchini casserole. It's an excellent way to use up a glut of summer squash.
Ingredients
- Butter, for the baking dish
- 1 cup heavy cream
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup snipped fresh chives
- pinch freshly grated nutmeg
- sea salt and freshly ground black pepper
- 2 1/2 ounces Gruyère or other semi-firm Swiss cheese, grated
- 1 1/2 pounds zucchini, very thinly sliced
- 5 1/2 ounces soft goat cheese
Instructions
- Preheat the oven to 375ºF (190°C).
- Butter a 9 1/2-inch (24-cm) round, deep-sided baking dish.
- In a small bowl, whisk the 1 cup heavy cream, 1/4 cup finely chopped fresh flat-leaf parsley, 1/4 cup snipped fresh chives, pinch freshly grated nutmeg, and a pinch each of sea salt and freshly ground black pepper together. Add half of the 2 1/2 ounces Gruyère or other semi-firm Swiss cheese, mix to combine.
☞ TESTER TIP: If you prefer a slightly thicker sauce in your zucchini gratin, lay the zucchini slices on paper towel, sprinkle with salt, and let them rest for 15 minutes so that they release some liquid. Pat dry before proceeding with the recipe.
- Arrange half of the 1 1/2 pounds zucchini slices, overlapping if necessary, in the prepared baking dish, sprinkle with the remaining Gruyère, and season with a little salt. Top with the remaining zucchini slices, season again, and pour over the cream mixture. Crumble the 5 1/2 ounces soft goat cheese over the top.
- Bake until browned, about 45 minutes. Let rest for 5 minutes before serving. Serve with a mixed salad and plenty of crusty bread, if desired.
Nutrition
Serving: 1portion | Calories: 414kcal | Carbohydrates: 7g | Protein: 16g | Fat: 37g | Saturated Fat: 24g | Monounsaturated Fat: 7g | Cholesterol: 104mg | Sodium: 283mg | Fiber: 2g | Sugar: 6g