A favorite of our dietitians, this zucchini gratin is a revisited classic with a lighter version, just as comforting and flavorful. Tender zucchini, slightly tangy goat cheese, and golden mozzarella create a perfect balance of freshness and indulgence. To discover other simple ways to incorporate more vegetables into your daily life, check out our article 4 tips for incorporating an abundance of vegetables into your plate.
Preparation
15
min
Cooking
25
min
Waiting
20
min
Servings
6
Ingredients
- 3 medium zucchini, sliced into rounds
- 5 ml (1 tsp) salt
- 60 g (2 oz) fresh goat cheese 9% M.F.
- 45 ml (3 tbsp) milk 0 to 2% M.F.
- 2 cloves garlic (10 ml/ 2 tsp), minced
- 10 ml (2 tsp) onion powder
- 175 g (6 oz) grated mozzarella 15% M.F.
- Olive oil spray
Preparation
- Place the zucchini rounds in a colander and mix with salt (to extract excess water). Let rest for at least 20 minutes.
- Preheat the oven to 400 °F (200 °C). Carefully pat the zucchini dry with paper towels (this is essential to avoid a runny gratin).
- In a bowl, mix the goat cheese, milk, garlic, and onion powder.
- Lightly oil a baking dish. Arrange the zucchini rounds in layers (or in a circle), add the goat cheese and milk mixture, then top with mozzarella.
- Bake, uncovered, for 25 minutes, until the top is golden and bubbling and the zucchini is tender.
- Let rest for a few minutes before serving to allow the gratin to set.
Notes
Stores for up to 3 days in the refrigerator and up to 3 months in the freezer in an airtight container.
