Zucchini Gratin Goat Cheese
Indulge in the creamy, savory goodness of Zucchini Gratin with Goat Cheese, a delectable dish that transforms humble zucchini into an irresistible bake perfect for any occasion. This recipe layers thinly sliced zucchini with a luscious mixture of tangy goat cheese, rich heavy cream, and aromatic sautéed shallots and garlic. Topped with a golden, crunchy panko-Parmesan crust, this gratin is an elegant yet easy-to-make side dish or light vegetarian main course. With a hint of Italian seasoning and a melt-in-your-mouth texture, it’s the ultimate comfort food that pairs beautifully with roasted meats or a fresh green salad. Ready in just 40 minutes, this dish is both visually stunning and irresistibly flavorful—a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 large zucchini
- 0.5 teaspoons salt
- 2 tablespoons olive oil
- 1 medium shallot
- 2 cloves garlic
- 0.5 cups heavy cream
- 4 ounces goat cheese
- 0.5 cups Parmesan cheese, grated
- 1 teaspoons Italian seasoning
- 0.25 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Thinly slice the zucchinis into 1/8-inch rounds using a knife or mandoline for uniform thickness.
Lay the zucchini slices on a paper towel-lined surface and sprinkle them with 1/2 teaspoon of salt. Let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Finely chop the shallot and garlic, then sauté them until softened and fragrant, about 2 minutes.
In a mixing bowl, combine the sautéed shallot and garlic, heavy cream, goat cheese, Italian seasoning, black pepper, and 1/4 cup of grated Parmesan cheese. Mix until well combined.
Grease a small baking dish with 1 tablespoon of olive oil. Arrange a layer of zucchini slices on the bottom, slightly overlapping. Spread some of the goat cheese mixture on top. Repeat with remaining zucchini and cheese mixture, ending with a layer of cheese on top.
In a small bowl, combine panko breadcrumbs, 1/4 cup of grated Parmesan cheese, and melted butter. Mix well and sprinkle this evenly over the zucchini and cheese layers.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the gratin is bubbling at the edges.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 7359 mg | 320% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 40.2 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 740 mg | 57% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
