Summer Squash Gratin

Name: Summer Squash Gratin
Yield: 4 servings
Ingredients: 0.25 cup Extra Virgin Olive Oil; 3 small leeks (1/2 pound), white and tender green parts into rounds, thinly sliced; 0.25 cup Dry White Wine; 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline; 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline; Kosher Salt; Pepper; 1 cup Gruyère (about 2 ounces), finely shredded; 1 plum tomato, very crosswise, thinly sliced; Flaky sea salt and crusty bread, for serving

This zucchini and summer squash gratin recipe gets flavor from leeks, white wine and Gruyère cheese.

Brooke1999

Servings4

Difficultyhard

AmericanDinner / SupperSides

Ingredients

0.25 cupExtra Virgin Olive Oil
3 smallleeks (1/2 pound), white and tender green parts into rounds, thinly sliced
0.25 cupDry White Wine
3 mediumzucchini, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline
3 mediumyellow summer squash, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline
Kosher Salt
Pepper
1 cupGruyère (about 2 ounces), finely shredded
1plum tomato, very crosswise, thinly sliced
Flaky sea salt and crusty bread, for serving

Instructions

1
Bake until the zucchini and squash are tender and browned in spots, about 30 minutes. Sprinkle with sea salt. Let cool slightly, then serve with crusty bread.
2
Preheat the oven to 425°F. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the leeks and cook, stirring occasionally, until softened, about 3 minutes. Add the wine and cook until evaporated, about 2 minutes. Spread in a 9-inch round baking dish.
3
Spread the zucchini and yellow squash on 2 large baking sheets. Brush with the remaining 3 tablespoons of oil; season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes.
4
Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish. Working outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash. Scrape any cheese off of the baking sheets and sprinkle on top.