Summer Squash Gratin
September is an amazing time for local squash at the Co-op. While there are so many amazing styles, we're letting zucchini and yellow summer squash shine in this delicious baked gratin! Squash is combined with leeks cooked in white wine, fresh tomato, and indulgent Gruyere cheese for a fresh recipe that is sure to satisfy.
Ingredients
Olive oil
4 tablespoons
Small leeks, white and tender green parts thinly sliced
3
Dry white wine
1/4 cup
Zucchini, sliced with a peeler
3
Yellow squash, sliced with a peeler
3
Salt and pepper
To taste
Gruyere cheese, shredded
1 cup
Tomato, thinly sliced
1
Prep time: 20 minutes
Cook time: 35 minutes
Servings: 4
Calories per serving: 303
- Preheat oven to 425 F.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add leeks and cook, stirring occasionally, until softened, about 3 minutes. Add the white wine and cook until it evaporates, about 2 minutes. Spread into a 9-inch round baking dish.
- Use a vegetable peeler to slice the zucchini lengthwise into very thin slices. Slice the tomato and shred the Gruyere.
- 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 additional pieces of squash around the center until you reach the edge of the dish. Tuck the tomato slices in between the zucchini.
- Drizzle the remaining olive oil in between the squash layers and sprinkle in the Gruyere cheese. Season on top with salt and pepper to taste.
- Bake until the squash is tender and browned in spots, about 30 minutes. Sprinkle with additional sea salt. Let cool slightly, then serve with crusty bread.