Summer Squash, Leek, Spinach & Parmesan Gratin
Over the years, Ive done many Provencal tians or gratins of layered summer vegetables, and theyre always a crowd favorite. I love this version: zucchini and summer squash, layered with…
Over the years, Ive done many Provencal tians or gratins of layered summer vegetables, and theyre always a crowd favorite. I love this version: zucchini and summer squash, layered with…
- kosher salt
- freshly ground black pepper
- 2 tsp. minced garlic
- 2 tbs. unsalted butter more for the baking dish
- 1-1/2 cups coarse fresh breadcrumbs (from about 2
- 1-1/2 cups coarsely grated parmigiano-reggiano or
- 1/2 cup extra-virgin olive oil; more as needed
- 2-1/2 tbs. coarsely chopped fresh thyme leaves
- 4 large leeks, white and lightgreen parts halved lengthwi
- 6 oz. baby spinach (about 6 packed cups)
- 2 lb. summer squash (a mix of varieties and colors), cu
- Carbohydrate 0.334219099527297 g
- Cholesterol 0 mg
- Fat 0.0060521532747625 g
- Fiber 0.0310225428716815 g
- Protein 0.063632114654979 g
- Saturated Fat 0.00125216078290773 g
- Serving Size 1 1 to 8 serving (152g)
- Sodium 25.3692307113419 mg
- Sugar 0.303196556655615 g
- Trans Fat 0.00145827278897828 g
- Calories 1 calories
Step-by-step
- Place a rack in the center of the oven, and heat the oven to 350°F.
- Rub a 4-quart shallow gratin or other shallow baking dish (a 15x10x2-inch Pyrex dish is fine) with a little butter.
- In a medium bowl, combine the breadcrumbs, 1/4 cup of the Parmigiano, 2 Tbs. of the oil, 2 tsp. of the thyme, and 1/2 tsp. salt. Stir well to combine, and set aside.
- In a large, heavy-duty nonstick skillet, melt the 2 Tbs. butter with 2 Tbs. of the oil over medium-low heat. Add the leeks (it’s okay if some water clings to them) and 1/2 tsp. salt. Cover and cook, stirring occasionally, until the leeks are softened and translucent, about 5 minutes. Uncover, raise the heat to medium, and continue to cook, stirring frequently, until the leeks are shrunken and browned in places, about 6 minutes more. Add 2 tsp. thyme and the garlic, and stir until fragrant, about 30 seconds.
- Carefully add all of the spinach to the pan, and toss with the leeks until the spinach is wilted, about 1 minute. Transfer the leeks and spinach to the gratin dish, and use a spatula to smooth into an even layer.
- Put the sliced squash, the remaining 4 Tbs. olive oil, the remaining 3-1/2 tsp. thyme, and 2 tsp. salt in a mixing bowl. Add several grinds of pepper, and stir until the squash is thoroughly coated.
- Beginning at one end of the gratin dish, arrange a row of slightly overlapping squash slices, slightly propped up against the edge of the pan. Sprinkle with Parmigiano, using about 1-1/2 Tbs. per row. Shingle another row of squash slightly overlapping the first, sprinkle with Parmigiano, and continue arranging until the pan is full. If you think you’re going to come up short, push down on the rows with the palm of your hand to spread them out somewhat. (If you think you are going to have a lot of extra squash, you can push the rows back to make room for more. You’ll usually wind up with a few extra pieces.)
- Drizzle whatever liquid is left in the mixing bowl over the vegetables, and sprinkle them with any remaining Parmigiano. Drizzle with a bit of olive oil. Cover the top with the breadcrumb mixture.
- Bake until the squash is tender and the top of the gratin is deep golden (juices will bubble and darken around the edges), about 45 minutes, rotating the pan halfway through baking for even browning. Let sit at least 15 minutes before serving.
Summer Squash, Leek, Spinach & Parmesan Gratin: A Simple Yet Elegant Dish
As a busy professional woman, juggling work, social life, and personal time can feel like running a marathon every day. Finding time for elaborate cooking is often a luxury I can't afford. However, I still crave delicious, healthy meals that nourish both my body and soul. This Summer Squash, Leek, Spinach & Parmesan Gratin is my go-to recipe when I want something elegant yet surprisingly simple to prepare. The layered vegetables, infused with herbs and cheese, create a visually appealing and incredibly flavorful dish that's perfect for a weeknight dinner or a sophisticated weekend brunch.
The beauty of this gratin lies in its versatility. You can easily adapt it to whatever seasonal vegetables you have on hand. Zucchini, yellow squash, or even eggplant would be wonderful substitutes. Experimenting with different cheeses can also add a unique twist. A sharp cheddar, creamy Gruyere, or even a blend of Italian cheeses would all complement the delicate flavors of the leeks and spinach beautifully. I’ve discovered that this recipe is also a wonderful way to use up leftover vegetables. Those wilted spinach leaves in the crisper? They find a new life in this delicious gratin. It's a testament to how resourceful and satisfying home cooking can be, even amidst a busy schedule.
What I particularly love about this recipe is how it marries the rustic charm of simple ingredients with the sophistication of a restaurant-quality dish. The contrasting textures – the tender squash, the subtly sweet leeks, and the slightly crisp breadcrumbs – provide a delightful sensory experience. And the aromas while it bakes…divine. It fills my kitchen with a warm, comforting fragrance that promises a delicious meal. The best part? It's effortless to prepare. The layering process is meditative, and the baking time allows me to attend to other tasks while the oven works its magic. Once it's ready, the gratin is a stunning centerpiece on my dining table, ready to be shared with friends or enjoyed as a quiet indulgence.
More than just a meal, this gratin represents a mindful approach to cooking. It's a delicious reminder to savor the moments, whether it’s the gentle process of layering vegetables, the comforting aroma while it bakes, or the satisfaction of sharing a beautiful, home-cooked meal. This is the kind of cooking that brings me joy, a sense of calm amid the whirlwind of my day. It’s a recipe I’ve made countless times and will continue to make for years to come. So, try it. You might find it becomes your new go-to recipe too.
Ingredients you will need:
Kosher salt, freshly ground black pepper, 2 tsp. minced garlic, 2 tbs. unsalted butter (more for the baking dish), 1-1/2 cups coarse fresh breadcrumbs (from about 2 loaves of bread), 1-1/2 cups coarsely grated parmigiano-reggiano, 1/2 cup extra-virgin olive oil (more as needed), 2-1/2 tbs. coarsely chopped fresh thyme leaves, 4 large leeks (white and light-green parts), 6 oz. baby spinach (about 6 packed cups), 2 lb. summer squash (a mix of varieties and colors), cut into slices.
