Zucchini Goat Cheese Casserole with Crumble Topping makes a lovely summer dish, bursting with light and refreshing flavors. Olive oil, lemon zest and zucchini are combined together with soft and creamy goat cheese, and topped with a parmesan crisp that adds in texture. Simple and delicious!
- 3–4 small zucchini (about 1.5 to 2 pounds), sliced into 0.5 inches (1,5 cm)
- 2 Tablespoons extra virgin olive oil + extra for greasing the pan(s)
- Salt and freshly ground pepper
- 1 pinch freshly ground chili pepper (optional)
- 3.5 ounces (100g) goat cheese
- Zests of 1 lemon
- 1 Tablespoon fresh mint leaves, finely chopped
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1/3 cup (50g) pine nuts, toasted
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (50g) grated parmesan cheese
- 1/3 cup (80g) unsalted butter, softened
- 1 pinch of salt
- Preheat the oven to 400°F (200°C). Grease 4 5-ounces ramekins (or a 9×13-inch / 23×33 cm dish) with olive oil. Set aside.
- Heat olive oil in a large sauté pan or skillet on medium-high heat. Once hot, sauté zucchini slices, stirring often, until soft and slightly golden. Add garlic, and sauté for one more minute. Season with salt, pepper, and a pinch of chili (optional).
- In a separate pan, toast pine nuts on high heat with no addition of oil, stirring often to prevent from burning. Once golden, turn off the heat and transfer to a clean plate. Set aside.
- Crumble fresh goat cheese in a mixing bowl. Combine with honey, fresh mint, and lemon zests, and season with salt and pepper.
- Divide zucchini slices into each ramekin, overlapping them into an even layer. Top with the goat cheese mixture, sprinkle pine nuts all over, then finish up with another layer of overlapped zucchini slices.
- In a mixing bowl, combine all-purpose flour, salt, grated parmesan cheese, and softened butter until crumbly.
- Divide the crumble mixture over each ramekin, and bake for about 20-25 minutes, or until slightly golden. Eat warm or lukewarm.
Keywords: zucchini casserole