Summer Squash Gratin
by Laura Rege
summerside
Yield: Servings: 4Prep: 30 minsCook: 1 hrTotal: 1 hr 30 mins
Ingredients
You have 1 of 10
produce
- ✓3zucchini(medium, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline)
- ○3yellow summer squash(medium, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline)
- ○1plum tomato(very thinly sliced crosswise)
- ○3leeks(small, white and tender green parts thinly sliced into rounds)
dairy
- ○1 cupGruyère(finely shredded)
pantry staple
- ○Kosher salt
- ○1/4 cupdry white wine
- ○4 tablespoonsextra-virgin olive oil(divided)
- ·Pepper
- ○Flaky sea salt(for serving)
other
- ○crusty bread(for serving)
Instructions
- 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.
- 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.
- 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.
- 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.
My notes
['Try to pick zucchini and yellow squash that are the same size to make the gratin as even as possible when cooking.', 'The gratin can be assembled but not baked up to two hours in advance. Refrigerate until ready to bake.']