Zucchini Gratin with Feta and Mint
Serves : 4 people
Preparation : 15 minutes
Cooking : 25 minutes
Instructions
Wash the zucchini without peeling them, and cut them into slices about 1 cm thick.
Steam the zucchini or cook them in boiling salted water for 10 minutes from the time the water starts boiling.
Drain and squeeze the zucchini to remove excess water if you cooked them in water.
Meanwhile, prepare the filling. In a bowl, beat the eggs as if making an omelet, then add the crème fraîche and the diced feta.
Mix everything together, and using a fork, crumble the feta cubes to create a chunky sauce.
Rinse and finely chop the mint leaves, then add them to the topping.
Season with pepper (I personally don’t add salt to this gratin, since the feta itself is already quite salty).
Preheat your oven to 220°C.
Butter a baking dish, add the zucchini, then the topping, and mix them together well.
Next, grate the Parmesan and Comté cheese over the dish. Please, no pre-grated cheese from a packet!!!
Bake for 15 minutes on the middle rack.
Enjoy while it's hot!
Notes
WHAT TO DRINK WITH THIS DISH? This zucchini gratin with feta and mint pairs best with a white wine, as tannins would overpower the feta’s aroma. To stay true to the Mediterranean spirit, opt for a white wine produced in that region, such as a Cassis or a Patrimonio.