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Vegetarian, Classics and bistro fare

Zucchini and Goat Cheese Loaf with Salad

This zucchini and goat cheese loaf is a moist savory loaf for 4 people, ready in 1 hour 10 minutes, rated easy, costing €1.70 per person. Its success comes down to one step, pressing the grated zucchini well to remove excess water before mixing it into the batter. Served in thick slices with a green salad, it makes a complete, simple meal.

A moist zucchini and goat cheese loaf, cut into thick slices with a green salad, that's the plan.

Zucchini and Goat Cheese Loaf with Salad
Total time
1 h 10
Difficulty
Easy
Cost per person
€1.70
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

This loaf has the texture of a dense, moist sandwich bread, with pockets of melted goat cheese that give every bite some character. The shredded Gruyère melts into a lightly golden crust on top, while the zucchini keeps things moist without ever making the crumb soggy, as long as you squeeze it out well first.

It's the kind of dish Mon Chou suggests for an easy weeknight dinner, one thick slice and a salad are enough to feed the whole family. It also works well for a picnic or a summer meal on the patio, served warm or cold, and kids tend to like its mild cheesy flavor.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 3
  • Green salad 1

Dairy

  • Fresh goat cheese 150 g
  • Eggs 4
  • Milk 10 cl
  • Shredded Gruyère 80 g

Pantry

  • Flouroften in the pantry 200 g
  • Baking powderoften in the pantry 1 packet
  • Olive oiloften in the pantry 10 cl
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Grate the zucchini, salt them lightly and let them drain before squeezing them out. 10 min

    Squeeze hard, they should lose at least a glassful of water.

  2. Whisk the eggs with the oil, milk, salt and pepper.

    Add the liquids slowly for a smooth batter.

  3. Fold in the flour and baking powder, then the zucchini, Gruyère and goat cheese in chunks.

    Mix only until the flour disappears.

  4. Pour the batter into a buttered loaf pan and bake at 180°C. 45 min

    Poke the loaf with a knife tip, it should come out dry.

  5. Let cool slightly before unmolding, then slice and serve with the salad dressed with oil, vinegar, salt and pepper.

    Cut with a bread knife for clean slices.

Our tips to get it right

  • Use the large holes of a box grater for the zucchini, finer shreds release more water and make the batter looser.
  • Cut the goat cheese into small chunks rather than mixing it in smooth, you'll get melty pockets spread evenly through the crumb.
  • Let the loaf rest overnight in the fridge before slicing if you can, the flavors settle and it cuts more cleanly.

The variations

  • Swap the fresh goat cheese for crumbled feta for a saltier taste and a crumblier texture.
  • Add diced bacon or ham to the batter for a heartier, non vegetarian version.
  • For kids, replace the goat cheese with diced Emmental, it has a milder, more familiar flavor.

What to serve it with

  • A glass of chilled white grape juice
  • A cold cucumber soup starter
  • Cherry tomatoes marinated in olive oil

Storage

The loaf keeps for 3 days in the fridge, well wrapped in plastic wrap or in a sealed container. It freezes well, whole or sliced, for up to 2 months. To reheat, warm the slices for a few minutes in a 150°C oven, or let them thaw at room temperature if you prefer to eat it cold.

Questions about this dish

Why is my zucchini loaf too soggy?

It's almost always because the zucchini wasn't drained enough. Salt the grated zucchini, let it sit for 10 minutes, then squeeze it hard in a kitchen towel to remove as much water as possible before adding it to the batter.

Can you make this loaf ahead of time?

Yes, it's actually recommended. Bake the loaf the day before, let it cool completely, then keep it in the fridge, it will slice more easily and the flavors will have time to come together.

What cheese can replace fresh goat cheese if I don't like its taste?

Feta or fresh sheep's cheese work well and keep a similar texture. For a milder taste, use small diced mozzarella instead.

How do you know the loaf is fully cooked in the middle?

Insert a knife tip into the center of the loaf, it should come out dry with no batter stuck to it. If it's wet, bake for another 5 to 10 minutes, keeping an eye on the top.

How long does it take to make a zucchini and goat cheese loaf with salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a zucchini and goat cheese loaf with salad?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zucchini and goat cheese loaf with salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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