Recipe: Chevre Zucchini Gratin

CHEVRE ZUCCHINI GRATIN
(zucchini and sauteed onion covered in cheese sauce, topped with crumbs and baked)

2 pounds zucchini, cut diagonally into 1/4-inch slices
3 tablespoons unsalted butter
1 large onion, halved and thinly sliced
Salt and freshly ground pepper
FOR THE SAUCE:
8 ounces Chevre, at room temperature
1/2 cup heavy whipping cream
FOR THE TOPPING:
1 ounce Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs

Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish.

Boil zucchini in salted water until tender, but still crisp, about 2 minutes. Drain and pat dry. Set aside.

Melt butter in a skillet. Add onion and saute until translucent.

Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top. Set aside.

TO PREPARE THE SAUCE:
Crumble Chevre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 tablespoons cream if too thick. Pour sauce over zucchini layers.

TO TOP AND BAKE:
Combine Parmesan and bread crumbs. Sprinkle over gratin.

Bake 35 to 40 minutes.

TO MAKE AHEAD:
Chevre Zucchini Gratin may be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.

Makes 6 servings
Source: Stop and Smell the Rosemary: Recipes and Traditions to Remember by Junior League of Houston