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Zucchini Gratin with Goat Cheese |
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Zucchini Gratin with Goat Cheese - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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1.0 kg
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zucchini coarsely shredded |
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Salt to taste |
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Freshly-ground black pepper to taste |
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40 ml
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olive oil divided |
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2
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garlic cloves chopped |
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1/4 cup
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chopped parsley |
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40 ml
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chopped basil |
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2
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eggs beaten |
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60 g
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goat cheese crumbled |
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Nonstick cooking spray |
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40 ml
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dry bread crumbs |
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| Method: |
Heat the oven to 400 degrees. Coat a 1-quart shallow baking dish with nonstick cooking spray.
Place the zucchini in a bowl, add salt and pepper to taste and mix gently. Let stand for 5 minutes. Drain the zucchini of any water that may have collected in the bottom of the bowl.
Heat 1 tablespoon of oil over medium heat in a large nonstick skillet. Add the zucchini and cook 10 minutes until all the moisture has evaporated. Add the garlic and cook 5 minutes. Stir in the parsley and basil and remove from heat.
Beat the eggs and goat cheese together in a large bowl. Stir in the cooked zucchini. Spoon into the baking dish. Top with the bread crumbs and the remaining 1 tablespoon oil. Bake until browned, 20 to 30 minutes.
This recipe yields 4 to 6 servings.
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