ZUCCHINI AND LEEK RECIPES RECIPES

MUSHROOM, LEEK, AND ZUCCHINI GRATIN | ALLRECIPES

Mushroom, Leek, and Zucchini Gratin | Allrecipes image

With a Parmesan and sourdough bread crumb topping, meaty mushrooms, and juicy Roma tomatoes, this zucchini gratin is a perfect side dish to any meal.

Provided by VRADENBURGS

Categories Side Dish Vegetables Squash Zucchini

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 14

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
½ cup grated Parmesan cheese
½ cup chopped fresh parsley
¼ cup finely chopped cashews
1 tablespoon chopped fresh tarragon
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
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.
Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
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.
Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
Bake in the preheated oven until gratin is dark brown all over, about 1 hour.

Nutrition Facts : Calories 179.8 calories, CarbohydrateContent 17.5 g, CholesterolContent 4.4 mg, FatContent 10.5 g, FiberContent 3.4 g, ProteinContent 6.2 g, SaturatedFatContent 2.3 g, SodiumContent 317.9 mg, SugarContent 4.6 g

GRILLED ZUCCHINI AND LEEKS WITH WALNUTS AND HERBS RECIPE ...

Grilled Zucchini and Leeks with Walnuts and Herbs Recipe ... image

We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.

Provided by Alison Roman

Yield 4 Servings

Number Of Ingredients 8

Ingredients

? cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 lb.), halved lengthwise
½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Steps:

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

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