🍋 Savory Zucchini–Potato & Lemon‑Rosemary Boursin Loaf
A beautiful layered savory loaf made with thin zucchini, potatoes, and Lemon‑Rosemary Boursin. Quick to make, perfect for zucchini season, and delicious hot or cold. Great summer side or appetizer.
Ingredients
- 2 medium zucchini very thinly sliced
- 2 medium potatoes peeled + very thinly sliced
- 1 puck lemon‑rosemary Boursin
- 2 large eggs
- ½ cup milk or cream
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chopped fresh rosemary
- Optional: 2 tbsp grated parmesan pinch of chili flakes, lemon zest
Instructions
Prep
- Preheat oven to 375°F (190°C).
- Line a loaf pan with parchment, leaving overhang for easy lifting.
- Toss zucchini + potato slices with olive oil, salt, pepper, and rosemary until glossy and flexible.
Custard
- Whisk together eggs + milk/cream.
- Season lightly with salt and pepper.
Layering
- In the prepared loaf pan:
- Add a layer of potatoes
- Add a layer of zucchini
- Dot with small spoonfuls of Boursin
- Repeat until you reach the top
- Pour the custard evenly over the layers so it settles between the vegetables.
Bake
- Cover with foil and bake 45 minutes.
- Remove foil and bake 20–25 minutes more, until the top is golden and edges are crisp.
Set & Slice
- Cool at least 20–30 minutes before slicing.
- This helps the loaf set into clean, photogenic layers.
Notes
Estimated Nutritional Info (per slice)
(Based on 8 servings; approximate)- Calories: 155
- Fat: 10g
- Carbohydrates: 11g
- Protein: 6g
- Fiber: 1g
- Sodium: 260mg
- Sugar: 2g