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Zucchini Chevre Gratin

Make this delicious summer/fall dish with zucchini, herbs, eggs and cheese from the Market!

Course Main Course, Side Dish
Cuisine American, French
Keyword baked, corgette, goat cheese, zucchini

Ingredients

  • 2 lbs zucchini, sliced
  • sea salt
  • black pepper
  • 2 Tbs extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1/4 cup fresh parsley
  • 2 Tbs fresh basil, chopped
  • 2 eggs, beaten
  • 2 oz chevre goat cheese, crumbled
  • 2 Tbs dry breadcrumbs

Instructions

  1. Preheat the oven to 400°F.

  2. Place the zucchini in a bowl, add salt and pepper to taste and toss to coat. Let stand for 5 minutes and drain any water/juice that collected at the bottom of the bowl.

  3. Heat 1 Tbs of the oil over medium heat in a large cast iron pan. Add the garlic and zucchini and cook for 5 minutes, until moisture has evaporated. Stir in the parsley and basil, remove from heat, and arrange the zucchini as desired in the pan.

  4. In a medium bowl, beat the eggs and goat cheese until combined. Pour over the zucchini in the pan.

  5. in a separate bowl, drizzle the breadcrumbs with the remaining 1 Tbs oil and toss to combine. Spread the breadcrumbs over the top of the zucchini. Bake about 20-30 minutes, until browned and bubbling. Enjoy hot!