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Gratin of Zucchini & Comté

  • Serves: 4
  • 4 medium zucchini
  • 1/2 cup packed parsley leaves
  • 2 sprigs fresh thyme (or a pinch of dried thyme)
  • 2 cloves of garlic
  • 1/2 pound Comté cheese, cut into cubes
  • 1/2 cup low-fat milk
  • 1 large egg
  • Pinch of nutmeg
  • Salt and pepper to taste
  • Butter for pan
  1. This delicious gratin makes for a stunning side dish to meat or fish. Serve it warm or at room temperature.
  2. Preheat the oven to 400°F. Cut the zucchini into thin slices.
  3. In a food processor, pulse together the parsley, thyme and garlic. Add the Comté and pulse until chopped. Add the milk, egg, nutmeg, salt and pepper. Process until well blended.
  4. Butter an oven-safe skillet or casserole dish. Spread some of the liquid mixture on the bottom of the skillet. Arrange slices of zucchini in a pattern over the top; pour the rest of mixture over the zucchini.
  5. Place the skillet on the stovetop over medium heat and cook until the liquid comes to a boil. Transfer the skillet to the oven and bake until the liquid is set and the zucchini is cooked and nicely browned, 20-30 minutes.

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