Name: Mushroom, Leek, and Zucchini Gratin
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Extra-virgin olive oil, divided - 4 tablespoons; Chopped leeks - 2 cups; Yellow onion, chopped - 1 medium; Sliced white mushrooms - 2 cups; Zucchini - 2 medium; Yellow squash - 2 medium; Roma tomatoes - 1 pound; Sourdough bread crumbs - 1 cup; Grated Parmesan cheese - ½ cup; Chopped fresh parsley - ½ cup; Finely chopped cashews - ¼ cup; Chopped fresh tarragon - 1 tablespoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon

Ingredients for - Mushroom, Leek, and Zucchini Gratin

1. Extra-virgin olive oil, divided 4 tablespoons

2. Chopped leeks 2 cups

3. Yellow onion, chopped 1 medium

4. Sliced white mushrooms 2 cups

5. Zucchini 2 medium

6. Yellow squash 2 medium

7. Roma tomatoes 1 pound

8. Sourdough bread crumbs 1 cup

9. Grated Parmesan cheese ½ cup

10. Chopped fresh parsley ½ cup

11. Finely chopped cashews ¼ cup

12. Chopped fresh tarragon 1 tablespoon

13. Salt ½ teaspoon

14. Ground black pepper ¼ teaspoon

How to cook deliciously - Mushroom, Leek, and Zucchini Gratin

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.

2 . Stage

Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.

3 . Stage

Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.

4 . Stage

Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.

5 . Stage

Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.

6 . Stage

Bake in the preheated oven until gratin is dark brown all over, about 1 hour.