Saturday, November 24, 2012

Vegetable Gratin a la Goat Cheese

This recipe is a hybrid of 2 recipes I found online and decided to tweak a little bit. I must say the results did turn out quite tasty, especially if you like the unique tangy flavor of goat cheese. I omitted the potatoes from the original recipe because we were already having 2 carb heavy dishes in our Thanksgiving meal - feel free to add them back in if you want.

  • 1 large sweet yellow onion, diced
  • 2 cloves of garlic, minced
  • 1-2 zucchini, 1/4 inch sliced
  • 2-4 yellow squash, 1/4 inch sliced
  • 3-4 large Roma tomatoes, 1/4 inch sliced
  • 3 tablespoons olive oil
  • 4 ounces goat cheese
  • 1/4 cup milk
  • 1/2 cup grated Parmesan cheese
  • Sea salt, freshly cracked black pepper, to taste
  1. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. 
  2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
  3. Layer ½ of the goat cheese on top of the onions.
  4. Slice the zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. 
  5. Season with sea salt, black pepper and dried thyme, to taste. 
  6. Drizzle the last tablespoon of olive oil over the top.
  7. Pour the milk over the entire dish.
  8. Cover the dish with tin foil and bake for 35 minutes, or until the vegetables are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.
Inspired from :

Like what your reading? Share it!


  1. When does the other half of the goat cheese come in? With the parmesan?

  2. @Amy - Yes it does go with the Parmesan layer step! I layered the goat cheese then the Parmesan on top.