Hello the greedy
I suggest you discover my recipe for zucchini gratin with goat. A dish that I make regularly and that I usually accompany with a green salad
You can serve it as a starter or as an accompaniment to meat or poultry
Waiting for the zucchini from the garden. I try to choose zucchini preferably organic and short circuit when I can
For goat cheese, you can take goat's log. The fresh goat type small billy will hardly work for this recipe. Since we cut the goat into rounds
You can also replace yoghurt with white cheese or fresh cheese. It's based on what you like and also with what you have in the fridge
Preparation: 20 minutes
Cooking: 10 minutes – 10 minutes
- 6 zucchini
- 150g goat
- 250 plain Greek yoghurt
- Olive oil
- 40g breadcrumbs
- 2 cloves of garlic
- 40g pine nuts
- 1 small bunch of basil
- Salt, pepper
Clean the zucchini. Remove only a small part of the skin and cut into slices.
Roast pine nuts in a frying pan. They must have a nice golden color. You can also do it in the oven
Wash and peel basil
Chop the garlic and heat it with the olive oil in a non-stick frying pan. Cook for a few minutes over very low heat.
Add zucchini and cook for about 10 minutes, stirring regularly. If they dry out too much, it is possible to add a little water. Turn off the heat and let cool.
Preheat the oven to 220oC (Th 7).
Combine all basil leaves in 1. Then roll them up and finely chop them
In a small bowl, mash the goat cheese. Pour in the yoghurt, basil, pine nuts and mix well to form a thick cream.
Arrange breadcrumbs and zucchini in mussels. Cover with goat cheese and bake for 10 minutes until cheese is golden brown. Serve hot or warm
If you liked the recipe for the goat zucchini gratin. Don't hesitate to leave me a note before you leave