This gratin sides well with Chicken Tonnato.
- 2 large leeks, white and light-green parts
- 1 medium zucchini, sliced diagonally 1/4 inch thick
- 1 medium yellow squash, sliced diagonally 1/4 inch thick
- 3 tablespoons olive oil, plus more for coating dish
- Salt and freshly ground pepper, to taste
- 2 tablespoons plain bread crumbs
- 2 tablespoons freshly grated Parmesan
- 1 medium clove garlic, minced
- 2 teaspoons fresh thyme leaves
Heat oven to 425 degrees. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut into 1/4-inch-thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, and salt and pepper to taste. Arrange vegetable slices in bottom of pie plate, slightly overlapping them.
In a small bowl, combine bread crumbs, Parmesan, garlic, thyme, and salt and pepper to taste. Mix in the remaining 1 tablespoon oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes.
Source10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000