Zucchini gratin with blue cheese

Ingredients for 2 servings:

• 1 large zucchini, yellow, about forearm length and relatively thick
• 2 cloves garlic
• 2 sprigs of thyme, alternatively 0.5 tsp dried
• 8 sage leaves, alternatively dried
• 2 rosemary sprigs, alternatively 0.5 tsp dried
• 1 piece(s) of blue cheese, e.g. Gorgonzola, Saint Agur or Mont Salvat, about the size of a yeast cube
• 3 tbsp Parmesan, freshly grated or other spicy hard cheese
• 3 tbsp cornstarch
• 2 cups of cream (200 g each)
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp, leveled salt
• 6 long peppercorns, ground, alternatively 1 tsp black pepper from the mill
• 2 tbsp breadcrumbs
• 1 tsp oil for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

vegetarian, low carb, for a large flat casserole dish measuring approx. 24 x 32 x 6 cm

Use a relatively large but shallow baking dish (approx. 24 x 32 x 6 cm). Brush the dish with oil. Peel the garlic and finely slice it. Pick the herbs from the stalks and finely chop them. Spread both on the bottom of the baking dish. Peel the zucchini, cut them into thirds crosswise and quarters lengthwise, remove the seeds, and slice the zucchini into approximately 3 mm thin slices directly into the dish. Spread everything evenly. Preheat the oven to 180°C (fan). Pour the cream into a mug, stir in the salt, ground long peppercorns, grated nutmeg, and cornstarch. Whisk well to break up any lumps. Pour over the zucchini and press the vegetables down lightly so they are almost completely covered with the cream. Sprinkle with the grated cheese. Place the breadcrumbs in a small, rimmed bowl and add small pieces of cheese, shaking them around to coat the soft cheese evenly. Distribute the breadcrumbs evenly over the gratin. These cheese cubes really add flavor to the vegetables. Bake at 180°C fan-assisted oven or 200°C top/bottom heat for 40 minutes, relatively low in the oven. The zucchini will then be relatively soft, but not overcooked. If you don’t like blue cheese, use a different soft cheese.