If your garden is like ours right now, chances are you have zucchini and yellow squash coming out your ears. This recipe is a great use of squash in the summer because it has such a light flavor and goes with anything. You can substitute thinly sliced potatoes or onions for the leeks, and you can also add tomatoes if you choose.
Summer Squash Gratin
2 large leeks (ends discarded) washed and thinly sliced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
3 tbs. EV olive oil, plus more for coating dish
S and P to taste
1/2 cup panko bread crumbs
3 tablespoons grated Parmesan cheese
1 clove garlic, minced
2 teaspoons fresh thyme leaves
Heat oven to 425. Brush a gratin dish (or 9" glass pie plate) with olive oil. Place sliced leeks, zucchini and yellow sqaush in a bowl and gently toss with 2 tbs. olive oil. Add salt and pepper to taste. Arrange vegetables in dish in a circular pattern, slightly overlapping them. In another bowl, mix remaining ingredients and sprinkle topping over vegetables. Bake until veggies are tender and topping is golden, about 20-25 minutes.