Summer Squash, Leek, Spinach & Parmesan Gratin

Name: Summer Squash, Leek, Spinach & Parmesan Gratin
Yield: 6
Ingredients: 2 Tbs. unsalted butter; more for the baking dish; 1-1/2 cups coarse fresh breadcrumbs (from about 2 English muffins); 1-1/2 cups coarsely grated Parmigiano-Reggiano or Grana Padano (about 7 oz.); 1/2 cup extra-virgin olive oil; more as needed; 2-1/2 Tbs. coarsely chopped fresh thyme leaves; Kosher salt; 4 large leeks, white and lightgreen parts halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 4 cups); 2 tsp. minced garlic; 6 oz. baby spinach (about 6 packed cups); 2 lb. summer squash (a mix of varieties and colors), cut crosswise on the bias into 1/4-inch-thick slices (about 4 medium squash); Freshly ground black pepper

Summer Squash, Leek, Spinach & Parmesan Gratin was pinched from <a href="https://www.finecooking.com/recipe/summer-squash-leek-spinach-parmesan-gratin" target="_blank" rel="noopener">www.finecooking.com.</a>

"Over the years, I’ve done many Provençal “tians” or gratins of layered summer vegetables, and they’re always a crowd favorite. I love this version: zucchini and summer squash, layered with…..."

INGREDIENTS

•

2 Tbs. unsalted butter; more for the baking dish

•

1-1/2 cups coarse fresh breadcrumbs (from about 2 English muffins)

•

1-1/2 cups coarsely grated Parmigiano-Reggiano or Grana Padano (about 7 oz.)

•

1/2 cup extra-virgin olive oil; more as needed

•

2-1/2 Tbs. coarsely chopped fresh thyme leaves

•

Kosher salt

•

4 large leeks, white and lightgreen parts halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 4 cups)

•

2 tsp. minced garlic

•

6 oz. baby spinach (about 6 packed cups)

•

2 lb. summer squash (a mix of varieties and colors), cut crosswise on the bias into 1/4-inch-thick slices (about 4 medium squash)

•

Freshly ground black pepper

Go To Recipe

review