Rating: 2.75 stars
28 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 3

This gratin sides well with Chicken Tonnato.

Martha Stewart Living, June 1997

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Recipe Summary

prep:
10 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

28 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 16
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
10/02/2011
This is a great recipe with well balanced flavors--herbs, vegetables and cheese. "We should have this once a week at least" was one of the comments from my family. I've had to double the recipe so that there are leftovers for the lunch the next day!