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Categories: Sides, Vegetables, Vegetarian

Zucchini Gratin With Goat Cheese

Zucchini Gratin With Goat Cheese
Los Angeles Times

I used to chuckle at jokes about zucchini winding up on neighbors' doorsteps in the middle of the night. And about zucchini baseball bats. Then a terrible thing happened. Zucchini disappeared from my garden. It simply wouldn't grow. The fickle ... Read more

Total time: 1 hour | Serves 4 to 6
Note: From "Designing by Design," published in 1999 by the Junior League of Pasadena.
  • 2 pounds zucchini, coarsely shredded
  • Salt
  • Freshly ground pepper
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, chopped
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped basil
  • 2 eggs, beaten
  • 2 ounces goat cheese, crumbled
  • Nonstick cooking spray
  • 2 tablespoons dry bread crumbs

Step 1Heat the oven to 400 degrees. Coat a 1-quart shallow baking dish with nonstick cooking spray.

Step 2Place the zucchini in a bowl, add salt and pepper to taste and mix gently. Let stand for 5 minutes. Drain the zucchini of any water that may have collected in the bottom of the bowl.

Step 3Heat 1 tablespoon of oil over medium heat in a large nonstick skillet. Add the zucchini and cook 10 minutes until all the moisture has evaporated. Add the garlic and cook 5 minutes. Stir in the parsley and basil and remove from heat.

Step 4Beat the eggs and goat cheese together in a large bowl. Stir in the cooked zucchini. Spoon into the baking dish. Top with the bread crumbs and the remaining 1 tablespoon oil. Bake until browned, 20 to 30 minutes.

Each serving:
165 calories; 209 mg sodium; 114 mg cholesterol; 14 grams fat; 5 grams saturated fat; 4 grams carbohydrates; 7 grams protein; 0.30 gram fiber.
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