Description
A light and savory zucchini crumble that revolutionizes traditional gratin with a delicious Mediterranean touch.
Ingredients
Scale
- 1.2 kg of medium zucchini
- 200g of fresh goat cheese
- 150g of grated Gruyère cheese
- 100g of freshly grated Parmesan cheese
- 80g of golden breadcrumbs
- 60g of salted butter
- 3 whole eggs
- 200ml of thick crème fraîche
- 2 cloves of garlic
- 1 bunch of fresh basil
- 1 sprig of fresh thyme
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of fine salt
- 1/2 teaspoon of ground black pepper
- 1 pinch of nutmeg
Instructions
- Preheat your oven to 180°C. Wash the zucchinis and coarsely grate them. Place the grated zucchini in a strainer, sprinkle with salt, and let it drain for 15 minutes.
- In a large bowl, beat the eggs with the crème fraîche. Add the finely chopped garlic, chopped basil leaves, thyme leaves, salt, pepper, and nutmeg. Mix until smooth.
- Press the grated zucchini firmly to remove excess moisture. Incorporate it into the egg mixture. Add crumbled goat cheese and half of the grated Gruyère. Mix gently.
- Generously butter a 30 cm baking dish. Pour in the mixture and smooth the surface. Sprinkle with the remaining Gruyère and Parmesan. In a bowl, mix the breadcrumbs with melted butter and evenly distribute it on top.
- Bake for 35 minutes until the top is golden and a knife inserted comes out clean. Let cool for 10 minutes before serving.
Notes
For best results, press the zucchini thoroughly to avoid excess moisture in the crumble.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 155mg