Receta Vegetable Gratin
A gratin is any dish that is topped with cheese or
breadcrumbs mixed with bits of butter, then
baked in the oven or under a broiler until brown and crispy.
Special round or oval gratin pans and dishes
are ovenproof and shallow, which increases a dish's surface area,
thereby insuring a larger crispy portion for each serving~
Some people considering this the best part!
Vegetable Gratin is very versatile.
This casserole is an easy to tote dish.
Perfect to tote along to upcoming holiday gatherings.
Don't like summer squash?
Substitute carrots..or
any vegetable your family likes.
Vegetable Gratin
- 2 large leeks, trimmed and cut into 1/4-inch slices
- 2 lbs sliced (1/4-inch slices) zucchini, yellow summer squash and pattypan squash*
- (2 lbs total, mixture of all 3)
- 2 T olive oil
- 2 t garlic and herb seasoning
- 1 cup fine bread crumbs
- 1/2 cup finely shredded Parmesan cheese
- 2 t garlic and herb seasoning
- 4 T butter, melted
- 1- can cream of celery soup or reduced-fat condensed cream of celery soup
- 1-1/2 cups shredded cheddar cheese
- 1 T snipped fresh parsley, optional
- Preheat oven to 350º F
- Lightly grease a 2-quart casserole dish, set aside
- In a medium bowl combine leeks, zucchini, yellow squash, pattypan squash
- Toss with olive oil
- Sprinkle with garlic and herb seasoning
- Transfer vegetables to prepared casserole dish
- In a small bowl combine bread crumbs, Parmesan cheese, garlic and herb seasoning and melted butter, set aside
- In a medium bowl, combine soup, cheese and parsley, if using
- Spoon over vegetables in prepared pan
- Sprinkle with breadcrumb mixture
Bake casserole, covered for 20 to 25 minutes
Remove foil, bake an additional 20 to 25 minutes or until vegetables are tender and casserole is heated through.
Let dish stand 5-10 minutes before serving.
Zucchini, Squash, Vegetable, Gratin
Leeks~
Unlike green onions,
the long green tops of leeks are not tender and
really not recommended for cooking.
Kitchen Tip: How to trim Leeks:
Cut off and discard green tops
Trim off roots from white stalk
Remove and discard any outer layers of the white stalk that appear tough.
Rinse the stalk to remove any dirt or sand
Slice the stalk crosswise
If you notice bits of dirt between the white layers
Rinse again and continue slicing
Note: Patty Pan Squash~
A round, flattish summer squash with a scalloped edge, which is why it's also called scalloped squash. Tender young pattypans can be identified by their pale-green skin, which turns white as the squash matures and small size, 3-4 inches in diameter. The thin, smooth bumpy skin, is usually not removed. The pattypan squash can be cooked the same way as other summer squash.
Zucchini/ Summer Squash