This gratin sides well with Chicken Tonnato.

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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.

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!