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Mushroom, Leek, and Zucchini Gratin
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Zucchini gratin topped with Parmesan sourdough breadcrumbs, meaty mushrooms, and juicy Roma tomatoes. Perfect side dish for any meal.
Ingredients:
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 cups chopped leeks
  • 1 medium yellow onion, chopped
  • 2 cups sliced white mushrooms
  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 pound Roma tomatoes
  • 1 cup sourdough bread crumbs
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup chopped fresh parsley
  • 0.25 cup finely chopped cashews
  • 1 tablespoon chopped fresh tarragon
  • 0.5 teaspoon salt
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a 3-quart casserole dish.
  • Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Saute leeks and onion for 10 minutes, then add mushrooms and cook until all vegetables are tender, about 6 to 8 more minutes.
  • Slice the zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
  • Spread the mushroom mixture evenly in the casserole dish, then layer zucchini, yellow squash, and tomatoes on top of it.
  • In a large mixing bowl, mix together bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper. Sprinkle the mixture evenly over the vegetables.
  • Bake in the oven until the gratin is a delicious dark brown color all over, approximately 1 hour.

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