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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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  1. Pre-heat the oven to 400 f
  2. And coat a 1-quart shallow baking or casserole dish with non-stick spray
  3. Place the shredded zucchini in a bowl and add salt to taste
  4. Mixing well
  5. This will be a seasoning as well as an agent to draw out moisture
  6. Let stand for 5 minutes
  7. Then drain the water that has collected at the bottom of the bowl
  8. Heat 1 tbs olive oil over medium heat in a large non-stick skillet
  9. Add the zucchini and black pepper to taste
  10. And cook for approximately 10 minutes or until all the moisture has evaporated
  11. If this goes well beyond 10 minutes
  12. You may drain the zucchini and return to the skillet
  13. But you really do want to get rid of all the moisture
  14. Add the garlic
  15. Mix well and cook 5 minutes more
  16. Stirring as needed
  17. Stir in the parsley and basil
  18. And remove from heat
  19. Allow the mixture to cool to room temperature
  20. Beat the eggs and goat cheese together in a bowl
  21. This may be done with a whisk
  22. But do try to break the cheese down into small bits and incorporate well with the eggs
  23. Stir the cooled zucchini into the egg mixture
  24. Then spoon into the baking dish
  25. Top with bread crumbs and drizzle the remaining tbs olive oil over the top
  26. Bake until golden brown
  27. Approximately 20 to 30 minutes

Step 15

Total Time in Minute 50

Ingredients Count 11

cooking zucchini gratin  goat cheese

See More Relate Photo




Black pepper

Olive oil



Fresh basil


Goat cheese

Nonstick cooking spray

Dry breadcrumbs

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