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Gratin of Zucchini and Comté Cheese

From the kitchen of Mephit.

This is a great dish even for those of you who do not like zucchini! Gruyere has been substituted for the comté with wonderful results.

Serves 4.


  • 4 Medium zucchini
  • ½ lb. of Comte’ or Gruyere Cheese
  • ½ Cup of parsley Leaves packed
  • 2 Sprigs fresh thyme (or a pinch of dried thyme)
  • Pinch of nutmeg
  • 2 cloves of garlic
  • 2 eggs
  • ¾ cup of lowfat milk
  • salt and pepper to taste


  1. Preheat oven to 400 °F.
  2. Scrub and wash zucchini. Cut into thin slices.
  3. In a food processor, finely chop parsley, thyme, and garlic, add the cheese cut into cubes, continue to chop, then add milk, eggs, nutmeg, and freshly ground pepper and a little salt. Process until well blended.
  4. Butter an oven to table dish, spread some mixture on the bottom of the dish, arrange slices of zucchini in a pattern on top, pour the rest of the mixture on top of the zucchini.
  5. Start cooking on top of stove on medium heat until the liquid is brought to a boil.
  6. Put in the oven until liquid sets and zucchini are cooked and nicely browned, about 20-30 minutes.

Published by mephit on

Updated by marco on