I had to make this lovely summer gratin as soon as I saw a photo of it. So pretty and colorful! 🙂 It is a wonderful celebration of the bounty of summer squash.
We ate it as a vegetarian main dish with a crusty sourdough baguette. It would also be a fabulous side dish. This recipe was adapted from Food and Wine, contributed by Laura Rege. I used sweet cipollini onions from my CSA box in addition to the leeks.
After adding an additional sautéed CSA cipollini onion, I also made a mini-gratin with my leftover filling. 🙂 Great.
- 5 T extra-virgin olive oil, divided
- 2 small leeks, white and tender green parts thinly sliced into rounds
- 2 cipollini onions, halved and cut into slices (plus 1 additional onion if making a mini-gratin)
- 1/4 cup dry white wine (plus 1 additional T if making a mini-gratin)
- 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
- coarse salt
- freshly ground black pepper
- 1 cup finely shredded Gruyère (about 2 ounces)
- 1 plum tomato, very thinly sliced crosswise
- flaky sea salt, for finishing
- crusty bread such as a sourdough baguette, for serving
- Preheat the oven to 425°, preferably on convection.
- In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks, and onions, if using, 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.
- Using a mandolin, slice the squash lengthwise into 1/8-inch slices.
- Meanwhile, on 4 large baking sheets, spread the zucchini and yellow squash and brush with the remaining 4 tablespoons of oil; season with salt and pepper.
- Sprinkle with the cheese and let sit until slightly softened, about 5 minutes or up to 1 hour.
- 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.
- Place on a parchment paper-lined baking sheet, and bake for 30 to 35 minutes, until the zucchini and squash are tender and browned in spots. (I cooked mine for 33 minutes, and 27 minutes for the mini)
- Remove from oven. While hot, sprinkle with sea salt.
- Let cool slightly, then serve with crusty bread.
I’m sharing my summer gratin at Angie’s Fiesta Friday #180, co-hosted by Tracey @My Baja Kitchen and Jhuls @The Not So Creative Cook. Enjoy!
Note: If making the additional mini-gratin, saute the additional onion, adding 1 T wine cooking as directed above. Place in the bottom of a mini-pie dish and layer remaining squash and cheese. Cook as directed.
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Reblogged this on #THEGUYWHOSAIDALWAYSNO.
This looks so pretty! And must be delicious☺
Thank you! It was yummy and healthy – not too cheesy too. 🙂
It looks so pretty with all of the colors. Well done 🙂
❤
Absolutely gorgeous and mouthwatering!
Thank you, Kathryn. 🙂
I need something that looks happy and pretty such as this. This sounds absolutely delish! I am glad you made to this week’s Fiesta Friday party! Have a lovely week!
Thank you, Jhuls. Thanks for hosting the Fiesta this week too! 🙂
This is so colorful and looks so yummy! Thank you for sharing this recipe 🙂
Thank you! I can’t believe I’ve never made a squash dish that reveals the beautiful colors.
Pretty as a picture!
xo ❤
You have so many wonderful flavors in this simple dish! It looks fabulous!
Thank you! I love dishes that let super fresh summer produce shine. 🙂
I’ve been wanting to try something like this for awhile. I’ll have to give it a go!
Hope you get a chance to try it. 🙂
This looks amazing! Can’t wait to make it!
Yay! Enjoy! 🙂
Omg, that is beautiful!! Definitely will have to make this, it’s so beautiful 😍 I had to say that twice 😄
Thank you so much, Angie. 🙂
Looks wonderful!
Thanks, Elaine!
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Gorgeous. I could see this with eggplant too. I’m not sure how I missed this last week but I’m glad Angie chose your dish so I could find it.
Tracey
Thank you so much, Tracey. 🙂 Eggplant is a genius idea- maybe with some herbs?… mozzarella instead of gruyere? I like it!
You’re welcome to try it. (Shhh, I don’t love eggplant.) ha ha
🙂
Such a beautiful looking dish! Sounds delish! I see we are both Long Island food bloggers! I am in Huntington!
Thank you so much. 🙂 Love our Long Island connection too!
me too! I originally thought maybe Brooklyn! But Stony Brook is closer! 🙂
Made this tonight and it turned out really good
Yay! Thank you for letting me know. 🙂