Zucchini gratin with goat cheese and herbs

A light and tasty gratin, perfect to accompany a main course or as a vegetarian meal. The zucchini are tender and coated in a goat cheese cream, enhanced with fresh herbs. This keto dish is simple to prepare and full of flavor.

Ingredients

3 medium zucchini, cut into thin rounds

150g fresh goat cheese

100ml thick crème fraîche

2 eggs

1 clove of garlic, finely chopped

2 tablespoons fresh parsley, chopped

1 tablespoon chives, chopped

1 tablespoon of olive oil

Salt and pepper from the mill

50g grated cheese (Emmental or Parmesan) for gratin

Instructions

1. Preparation (10–15 min): Preheat the oven to 180°C (static heat). Wash the zucchini and cut into thin, even slices (2–3 mm) with a mandolin for even cooking. If they release a lot of water, lightly salt and let drain for 10 minutes, then dry.
2. Cheese mixture (5 min): In a large bowl, whisk the eggs with the crème fraîche until you obtain a homogeneous mixture. Add the crumbled goat cheese, pressed garlic, parsley and chives; season lightly with salt and pepper.
3. Assembly (5–7 min): Lightly oil the gratin dish. Arrange the zucchini slices in tight layers (in a checkerboard pattern if possible) until half of the dish is filled. Pour part of the mixture, distribute, then continue the layers, ending with the liquid to thoroughly soak the vegetables.
4. To gratin (25–30 min): Sprinkle the grated cheese on top and bake for 25–30 minutes, until the surface is golden and the zucchini are tender (test with the tip of a knife). For a deeper crust, place under the grill for 1–2 minutes, keeping an eye on it.
5. Rest and service (5 min): Remove from the oven and let sit for 5 minutes so that the unit firms up; cut into pieces using a wide spatula. Serve warm, accompanied by a tangy green salad to contrast the richness of the cheese.

Variants

• Walnut gratin: add a handful of crushed walnuts for an extra crunch.
• Basil gratin: replace the parsley and chives with fresh basil for a different flavor.
• Blue cheese gratin: replace the goat cheese with blue cheese for a stronger version.

Tips

• Use a mandolin to cut the zucchini into even, thin slices.
• If the zucchini releases too much water, lightly salt them and let them drain for 10 minutes before using them.
• For a more golden brown gratin, place under the oven grill for the last 2 minutes of cooking.

FAQ