Tis the season for comfort food.
I think the typical notion is that comfort food leaves you feeling heavy and full. Not my Goat Cheese Zucchini Gratin.
It is warm and creamy and bubbly and the perfect side-dish to any meal. It will give you all the feels of comfort -- satisfied, warm, a little decadent and rich - but it won't leave you feeling heavy and full.
If you're not a fan of tomatoes, you can leave them off -- I add them because, well, we LOVE roasted tomatoes with just about anything! But also because they add a beautiful pop of color and acidity that cuts through the goat cheese.
This is a SUPER easy dish to prepare. But if you have a Japanese Mandolin, it is even easier! If you don't have one - BUY ONE NOW! You will use it a ton once you realize how easy it makes your life!
This would be a great new-addition to your traditional Christmas dinner or something easy to make for the family or just yourself 🙂 on a busy weeknight! The leftovers are great for lunch the next day!
Hope you enjoy this as much as we do!
Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
Preheat the oven to 400 degrees F.
Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
Spray an 8x8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
Garnish with chives and serve.
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Ingredients
Directions
Place a large dish towel onto your countertop and lay zucchini out in a single layer and sprinkle with salt – leave for 30-45 minutes.
Preheat the oven to 400 degrees F.
Using a paper towel or another dish towel, press gently over the top of the zucchini to absorb some of the moisture. Repeat this a few times to get as much moisture off as possible.
Spray an 8x8 casserole dish with cooking spray and arrange ½ of the zucchini slices in several overlapping rows. Sprinkle with black pepper.
Combine the arrowroot and coconut milk in a small bowl and whisk well to combine/until smooth.
Then, add the butter to a medium saucepan over medium-low heat. Once melted, add in spreadable goat cheese, garlic powder and a pinch of sea salt and black pepper. Heat for a few minutes stirring frequently, until the goat cheese melts and the mixture is smooth. Pour in the coconut milk/arrowroot mixture while whisking. Continue to whisk until the mixture is completely incorporated. Turn the heat to low and allow to simmer 3-4 minutes, until the sauce thickens/coats the back of a wooden spoon. Add in the stock/water in ¼ cup increments, if the sauce is too thick.
Add in the rosemary and stir to combine. Pour ½ of the mixture evenly over the zucchini and spread ½ of the raw goat cheddar/manchego on top. Then layer the remaining zucchini, sauce and top with remaining raw cheddar/manchego and tomatoes.
Cover and bake for 25 minutes. Uncover and top with chickpea breadcrumbs or almond flour. Bake another 15 minutes, until the cheese and breadcrumbs/flour is golden brown and tomatoes are roasted.
Garnish with chives and serve.
