Zucchini Gratin with Tomato and Goat's Cheese

A summery gratin of zucchini and tomatoes, enriched with goat's cheese and a custard of eggs and cream. The crispy crust of breadcrumbs makes it a hearty main course.

By yumbelo · 4 servings · 55 minutes

Ingredients

• 800 g Zucchini
• 400 g Tomatoes
• 1 pc Onion
• 2 pc Garlic cloves
• 3 tbsp Olive oil
• 1 bunch Thyme
• 2 pc Eggs
• 150 ml Cream (30% fat)
• 150 g Goat's cheese
• 3 tbsp Breadcrumbs
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat. Wash the zucchini and slice them into about 0.5 cm thick rounds. Slice the tomatoes.
2. Finely dice the onion and garlic and sauté them in 1 tbsp olive oil over medium heat in a pan until translucent.
3. Fry the zucchini slices in 2 tbsp olive oil in batches over high heat until they take on a little color. Season with salt and pepper.
4. Whisk the eggs with the cream. Pick the thyme leaves from the stems, add them, and season with salt and pepper.
5. Grease a baking dish. Layer the zucchini, the onion-garlic mixture and the tomatoes alternately. Crumble the goat's cheese and spread it over the top.
6. Pour the egg and cream mixture evenly over the gratin.
7. Mix the breadcrumbs with 1 tbsp olive oil and spread the mixture over the gratin.
8. Bake the gratin in the oven for about 30 to 35 minutes until golden brown. Let it rest for 10 minutes before serving.