Zucchini and Goat Cheese Gratin with Mint

Why You’ll Love This Recipe

• Classic French comfort with a light, modern touch—creamy chèvre, bright mint, and tender zucchini.
• Golden, ultra-crisp breadcrumb topping over a molten center.
• Simple ingredients, big flavor; perfect as a side or a light main with salad and bread.
• Make-ahead friendly: assemble earlier, bake when guests arrive.

Grocery List

• Produce: Zucchini (4 medium), garlic, fresh mint, lemon (optional)
• Dairy: Fresh goat cheese (chèvre), crème fraîche or heavy cream, Parmesan (optional)
• Pantry: Extra-virgin olive oil, breadcrumbs (panko or fresh), fine sea salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the gratin

• 4 medium zucchini (about 800 g), sliced into 3 mm rounds
• 6 oz (170 g) soft fresh goat cheese (chèvre)
• 1/2 cup (120 ml) crème fraîche or heavy cream
• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, finely minced
• 2 tbsp fresh mint, finely chopped, plus more for garnish
• 1 tsp finely grated lemon zest (optional but lovely)
• 3/4 tsp fine sea salt, plus more for salting the zucchini
• 1/4 tsp freshly ground black pepper

For the breadcrumb topping

• 1 cup (60 g) panko or fresh coarse breadcrumbs
• 2 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt
• Pinch red pepper flakes (optional)
• 1 tbsp finely grated Parmesan (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the dish

Heat the oven to 400°F (200°C). Lightly oil a 2-quart (2 L) shallow baking or gratin dish. This size ensures the zucchini layers aren’t too deep, so moisture can evaporate and the top will brown beautifully.

Step 2: Slice and draw out moisture

Trim zucchini and slice into 3 mm rounds (a mandoline makes this quick and even). Toss the slices with 1 tsp fine sea salt in a colander and let stand for 15 minutes to draw out excess water. This step prevents a watery gratin. After 15 minutes, rinse briefly under cool water to remove surface salt, then spread on a clean towel and pat very dry.

Step 3: Mix the chèvre, mint, and garlic

In a bowl, combine the goat cheese, crème fraîche or heavy cream, 2 tbsp olive oil, minced garlic, chopped mint, lemon zest (if using), 1/4 tsp of the remaining salt, and black pepper. Stir until smooth and spreadable. Taste and adjust seasoning—the mixture should be savory and herb-fragrant.

Step 4: Layer the zucchini and chèvre

Arrange a snug, slightly overlapping layer of zucchini in the prepared dish. Dollop and gently spread a portion of the chèvre mixture over the zucchini. Repeat layering—zucchini, then chèvre—until all ingredients are used (2–3 layers). Finish with a thin smear of the chèvre mixture on top to help the crumbs adhere.

Step 5: Add the crisp breadcrumb topping

In a small bowl, toss breadcrumbs with 2 tbsp olive oil, 1/4 tsp salt, and red pepper flakes and Parmesan if using. Scatter evenly over the top. The oil ensures the crumbs bake up evenly golden and crisp.

Step 6: Bake, rest, and garnish

Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and continue baking 15–20 minutes, until the gratin is bubbling around the edges and the breadcrumbs are deeply golden. Let rest 5–10 minutes to set. Finish with a drizzle of olive oil and a sprinkle of fresh mint. Serve warm.

Pro Tips

• Salt and dry the zucchini thoroughly—this is the key to a gratin that’s creamy, not watery.
• Uniform 3 mm slices cook evenly; a mandoline or food processor slicing disk is helpful.
• For extra browning, move the dish to the top rack for the final 3–5 minutes, or broil briefly if needed.
• Crème fraîche gives a gently tangy flavor that complements chèvre; heavy cream yields a richer, silkier texture.
• Add lemon zest sparingly; it should brighten, not dominate, the mint and goat cheese.

Variations

• Herb swap: Replace mint with basil or a mix of chives and parsley for a different green note.
• Tomato twist: Tuck thin slices of ripe tomato between layers for a Provençal vibe (increase baking time by 5 minutes).
• Nutty crunch: Mix 2 tbsp finely chopped toasted almonds into the breadcrumbs for extra texture.

Storage & Make-Ahead

Assemble up to 6 hours ahead: salt, rinse, and dry zucchini; layer with the chèvre mixture; cover and refrigerate. Toss breadcrumbs with oil and store separately; add just before baking. Leftovers keep 3 days in the refrigerator. Reheat, uncovered, at 350°F (175°C) for 12–15 minutes until hot and crisp on top. Freezing is not recommended, as zucchini can release water upon thawing.

Nutrition (per serving)

Approximate values: 465 calories; 12 g protein; 16 g carbohydrates; 36 g fat; 2 g fiber; 620 mg sodium. Values will vary based on specific products and optional ingredients.