Celine requests this beautiful zucchini and goat cheese cake whenever her mother Dorothée visits from France. It makes a wonderful accompaniment to an aperitif, a great picnic, and a lovely light meal.
1-1/2 pounds zucchini
3 large eggs
2/3 cup all-purpose flour
1 tsp baking powder
1/4 cup + 2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1/2 cup 2% milk (warmed up slightly)
8 ounces fresh Goat cheese, cubed
4 ounces grated gruyère cheese
1 Tbsp finely chopped chervil or taragon
salt and pepper
Fleur de Sel to serve
Preheat the oven to 350 degrees.
Wash zucchini and cut into slices with skin on. In a skillet, put two tablespoons of Round Pond olive oil and brown zucchini for 15 minutes over medium heat. Toss with salt and pepper. Set the zucchini aside on a paper towel to absorb unwanted grease.
In a bowl, sift together the flour, baking powder, and some salt & pepper. Add the eggs and mix together. Little by little, incorporate the olive oil and warmed milk. Lastly, add the gruyère and mix well.
Add the zucchini, cubed goat cheese and chopped herbs to the batter. Mix gently.
Transfer to a non-stick loaf pan [8inch or 9inch will work] - do not grease it - and bake for 45 minutes, until golden brown. Cool and cut into slices.
Sprinkle each slice with a touch of fleur de sel.