Zucchini Goat Cheese Gratin

May be made ahead and heated prior to serving.


  • 2 Extra Large Zucchini, varied colors, diced (Approx 4 C)
  • 1 Large Yellow Onion, diced
  • 1 Small Red Onion, diced
  • 1 Garlic Bulb, roasted
  • 2 Medium-Large Portobello Mushroom Caps, diced (Approx 2 C)
  • 11/2 T Fresh Thyme Leaves
  • 4oz of Green Chile Haystack Goat Cheese (if not available use plain)
  • 12 T Olive Oil
  • Kosher Salt and Pepper


  1. Preheat the oven to 350 ° F
  2. Dice onions and zucchini in small dice.
  3. Dice Portobello mushrooms in small dice and heat a large skilled or saute pan with olive oil.
  4. Saute the onions until tender, add zucchini and cook down until tender and lightly browned.
  5. Add the mushrooms and cook down until tender. Chop roasted garlic and mix into the vegetables, incorporate the fresh Thyme, add salt and pepper to taste and remove from heat.
  6. Using a small baking dish, layer the vegetables with the goat cheese, approximately 2 layers of each.
  7. Place baker in the oven for 10-15 to heat through and warm the goat cheese, serve immediately.


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