Got to Be NC
Recipe by: Lisa Prince

Summer vegetable gratin

This recipe is from Our State Magazine 2012 and it was worth the wait! It has a crispy crunchy topping that pairs perfect with fresh squash and zucchini. Three other cheeses I plan to try with it; white cheddar, Asiago and Gruyere.

Servings: 4
Cook Time: Prep time: 20 minutes; Total time: 40 minutes
Meal Type: Appetizer
NC Ingredients: Zucchini, squash, leeks, thyme

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Ingredients

1 1/4
cups zucchini, cut into ¼ inch thick slices (1 large zucchini)
1 1 /4
cups yellow squash, cut into ¼ inch thick slices (1-2 squash)
1
cup large leek* or onion, cut into ¼ inch thick slices (1 large leek)
2
tbsp olive oil, divided
Salt and pepper to taste
2
tbsp Italian-style bread crumbs
1/4
cup Parmesan cheese, freshly grated
2
tsp fresh thyme, chopped
1
garlic clove, minced

Directions

Step 1

Combine zucchini, squash, leek, 1 Tbsp. olive oil, salt and pepper in a bowl, and toss well to coat.

Step 2

Spoon into a 2 quart baking dish lightly coated with nonstick cooking spray.

Step 3

Combine 1 Tbsp. olive oil, bread crumbs, cheese, thyme, and garlic in a bowl and mix well. Sprinkle evenly over the vegetables.

Step 4

Bake uncovered at 425 degrees for 10 minutes.

Step 5

Bake covered for 10 minutes longer or until the vegetables are tender.

*To prepare the leeks

Trim so that only the white and pale green parts remain. Cut lengthwise, and rinse under cold, running water to remove sand and grit.  Or chop leeks and soak in water for 5 minutes. The sand and grit will be in the bottom of the bowl.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.