Chevre Zucchini Gratin

6
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"From Stop and Smell the Rosemary: Recipes and Traditions to Remember."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (199.9 g)
  • Calories 139.4
  • Total Fat - 10.9 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 31.6 mg
  • Sodium - 61.1 mg
  • Total Carbohydrate - 8.3 g
  • Dietary Fiber - 2 g
  • Sugars - 5 g
  • Protein - 3.8 g
  • Calcium - 85.8 mg
  • Iron - 0.7 mg
  • Vitamin C - 29 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees.

Step 2

Grease a 9 by 13-inch baking dish.

Step 3

Boil zucchini in salted water until tender, but still crisp, about 2 minutes. Drain and pat dry.

Step 4

Melt butter in a skillet.

Step 5

Add onion and saute until translucent.

Step 6

Arrange one-third of zucchini in prepared dish. Season with salt and pepper.

Step 7

Spread half of onion over zucchini.

Step 8

Repeat layers, seasoning with salt and pepper, and end with zucchini on top.

Step 9

Crumble chevre into top of a double boiler.

Step 10

Stir in cream.

Step 11

Cook until smooth and thick, 3 to 4 minutes.

Step 12

Thin with an additional 2 to 4 tablespoons cream if too thick.

Step 13

Pour over zucchini layers.

Step 14

Combine Parmesan and bread crumbs.

Step 15

Sprinkle over gratin.

Step 16

Bake 35 to 40 minutes.

Tips & Variations


No special items needed.

Related

dienia b

Easy tastes great

review by:
(31 May 2021)