Summer Vegetable Gratin with Parmesan Crust
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Summer Vegetable Gratin with Parmesan Crust
Ingredients
- Leek - 2 pieces
- Young zucchini - 1 piece
- Butternut Squash - 1 piece
- Olive Oil - 3 tablespoons
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Breadcrumbs - 2 tablespoons
- Grated Pecorino Pepato Cheese - 2 tablespoons
- Garlic - 1 clove
- Thyme - 0.5 oz
Step by Step guide
Step 1
Preheat the oven to 428°F. Grease the baking dish with oil.
Step 2
Slice the leeks into thin rings and place them in a bowl of cold water for 5 minutes. Drain the water.
Step 3
In a bowl, mix the leeks, thinly sliced zucchini, and squash with 2 tablespoons of olive oil, salt, and pepper. Place the vegetables in the dish and level them out.
Step 4
In a small bowl, combine the breadcrumbs, Parmesan, minced garlic, thyme, salt, and pepper. Add the remaining tablespoon of olive oil and mix. Sprinkle the mixture over the vegetables.
Step 5
Bake the gratin in the oven for about 25 minutes until the vegetables are tender and the top is golden.
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