Blue cheese is a cheese that people either love or hate. I happen to LOVE it and I use it in many of my dishes! I find that blue cheese adds elegance to most dishes, which I have done to simple zucchini in this dish.
Blue cheese can be either made from cow’s milk, sheep’s milk or goat’s milk. All blue cheese is made the same, a timely process of aging in controlled temperature caves and injected with Penicillium cultures for that blue-green veined finish result. In this dish I am using Gorgonzola; an Italian veined blue cheese. It adds a burst of flavor in a smooth, salty bite.
When I’m catering or doing personal chef work I love to make this dish because I can make it early on so I can focus my attention on my main dish and my guests.
Gorgonzola zucchini Gratin
6 medium sized zucchini, chopped ½ inch think
½ onion, chopped
3 cloves garlic, chopped
2 tomatoes, chopped
1 cup Gorgonzola cheese
In a large shallow pan sauté onion and garlic on medium-high heat in 1-2 tbsp of EVOO until opaque. Add zucchini and tomato, and a good pinch of salt and pepper. Cook until zucchini is almost cooked through. (About 8 minutes) turn off heat and mix in ¾ cheese until creamy. Pour into an oven save dish.
In a bowl, whisk together eggs, milk, salt and pepper. Pour milk mixture over zucchini and top with remainder of cheese.
Bake in a 350-degree oven for 25 minutes until cheese is melted and golden brown.