Discover this delicious gratin that combines the sweetness of zucchini with the strong character of goat cheese and the crunch of walnuts. A simple and authentic Mediterranean recipe, perfect for an impromptu dinner or for entertaining. Its creamy texture and pronounced aromas make it a complete and comforting dish. This vegetarian gratin will win you over with its perfect balance between melting and crispy.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Prepare the zucchinis: Wash and slice the zucchinis into thin rounds. In a pan, heat a drizzle of olive oil and sauté the zucchinis with minced garlic for 5 minutes over medium heat. Drain thoroughly to remove excess water.
- 2
Prepare the mixture: In a bowl, beat the eggs with the light cream. Add herbes de Provence, salt and pepper to taste. Gently incorporate the drained zucchini slices.
- 3
Assemble the gratin: Pour the mixture into a lightly oiled gratin dish. Spread the goat cheese slices over the entire surface and generously sprinkle with crushed walnuts.
- 4
Finalize before baking: For a crispier texture, you can mix the breadcrumbs with a drizzle of olive oil and sprinkle everything over the preparation.
- 5
Baking: Bake at 180°C for 30 to 35 minutes until the top is golden brown and slightly crispy.
- 6
Serving: Let the gratin cool for 10 minutes before serving. This step allows the flavors to develop better and the texture to stabilize.
- Avoid excess moisture: Pre-cooking the zucchinis and thorough draining are essential to prevent a soggy gratin.
- Master the cooking: Use conventional heat rather than convection heat for even coloring without drying out.
- Cheese selection: Prefer a well-aged goat cheese for deeper flavor and better cooking performance.
- Advance preparation: You can prepare the gratin up to step 3 and refrigerate it 2 hours before baking.
