In French, that would be “Tian de courgettes au chevre.” How Provencal, eh? My friend Cirrue shared this recipe with me from one of her Provencal cookbooks, along with a couple others coming soon to a blog near you! Cirrue knew about my zucchini…ahem…problem; that is, I have A LOT of zucchini this year, and shared some uber-gourmet ways to enjoy it. (Thanks, Cirrue!)
I also was able to brush off some of my zucchini abundance on a friend, with a copy of this recipe–something to think about if you, too, have tons and tons of zucchini. Zucchini is better received with a yummy way to deal with it!
Oh the cheesy, garlicky wonderfulness of this yummy gratin:
Did I mention this recipe uses up 2(!) medium-large zucchini? If you’re feeding a crowd, I’d double the recipe. This was enough for dinner for 3 plus a wee bit leftover for my lunch the next day. I ate it cold from the fridge; it was spectacular cold! Ready to make some for yourself? Run to the garden and get a couple zucchini before they get any bigger and some herbs.
- 2 pounds zucchini, thinly sliced or coarsely grated (2 medium-large zucchini. If you use a large, Moby-sized zucchini, seed it first.)
- 2 TBSP olive oil
- freshly ground pepper to taste
- 2 garlic cloves, minced or put through a press
- 1/4 cup chopped parsley
- 1/4 cup slivered fresh basil
- 2 eggs
- 1/2 cup (2 oz) fresh goat cheese (I used garlic oil-marinated goat feta.)
- 2 TBSP fresh or dry bread crumbs (I used Panko.)
Preheat oven to 400F. Oil a 2 qt gratin pan (or any shallow 2 qt oven-safe pan).
Place the zucchini in a colander. Add 1-2 TBSP salt, stir, and let sit for 15-20 minutes over a bowl or in a sink. The salt will draw some of the water out of the zucchini.
Rinse and gently squeeze out the moisture.
Heat 1 TBSP oil in a large non-stick skillet over medium heat. Add the zucchini, salt and pepper to taste. Cook, stirring, for about 10 minutes. Add garlic and continue to saute, stirring, for an additional 5 minutes.
Stir in parsley and basil and remove from heat.
Beat together the eggs and goat cheese.
Add zucchini and stir to coat. Adjust seasonings if necessary.
Transfer to the gratin dish. Sprinkle with bread crumbs and drizzle on the remaining oil.
Bake for 20-30 minutes until the top is browned and the mixture is sizzling.
Let stand a couple of minutes. Serve hot or room temperature (or cold!). I thought a slice of toast and some fresh tomatoes would be yummy accompaniments.
I found 6 more zucchini in the garden this morning. I’m craving some more of this gratin! Louise, the friend who was kind enough to take a couple zucchini off my hands, added more eggs, used gruyere instead of goat cheese, and turned this recipe into a breakfast frittata! So, so yummy!
How do you say yummy in French?