Zucchini Goat Cheese Gratin

Posted on April 8, 2009. Filed under: side dish, vegetables |

I made an appetizer of grilled zucchini slices, wrapped with goat cheese and basil. It is amazing! So I am turning it into a gratin to serve at Easter.

Serve 4-6
1 tablespoon unsalted butter
1 1/2 pounds zucchini, cut into 1/8-inch slices
1 teaspoon minced garlic
1/4 c. julienned fresh basil
5 ounces goat cheese, crumbled
Salt and freshly ground black pepper
1/4 cup heavy cream
1/4 cup milk
2 tbsp olive oil

Preheat the oven to 350 degrees F.

Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.

Make a layer of overlapping zucchini slices on the bottom of the dish and sprinkle with half of the garlic, 1/3 o the basil and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of zucchini, the remaining garlic, 1/3 basil another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of zucchini and the remaining cheese,basil and season with salt and pepper.
Mix the heavy cream, milk and olive oil. Pour the mixture over the top of the zucchini. Make sure the zucchini is all covered with mixture. If it seems to dry, add some extra olive oil or heavy cream.

Bake for 1 hour, or until the gratin is bubbly and golden brown on top and the zucchini is cooked through. Let cool for 5 minutes before serving.

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