- 3 zucchini
- 1 fresh goat cheese (Petit Billy)
- 2 tablespoons fresh mint, chopped
- 50 g hazelnuts
- 2 tablespoons Guénard Hazelnut Oil
- 1 clove garlic
- Butter, as desired
Wash the zucchini. Cut them into thin slices. Butter and rub the 4 small molds with the clove of garlic. In the molds, place a first layer of zucchini slices, fresh goat cheese and mint leaves. and then more zucchini. Level the top of the preparation in a gratin dish. Sprinkle the top of the dish with crushed hazelnuts. Add pepper and sprinkle with hazelnut oil. Bake 40 minutes at 200°C (390°F).