Zucchini Leek Gratin
I made this fabulous Leek and Potato soup again this week, always a crowd pleaser.
However, that left me with 1 leek in the crisper.
They sold them in such a big bundle. That poor leftover leek sat unappreciated in the fridge all week.
Until my daughter Bunny decided to whip up this gratin.
It smelled so heavenly.
Lots of garlic and shredded Parmesan cheese, bubbling away in the oven.
Of course we enjoyed it with chicken, and you know she did not.
It didn’t matter, it can be a stand alone kind of dish, with the addition of some crusty bread and a salad, it’s perfect.
Ingredients
- 4 medium zucchini, sliced 1/8 - 1/4"" thick
- olive oil spray
- 1-2 leeks, cleaned and sliced thin
- 4 garlic cloves, chopped fine
- 1/2 tsp dried thyme or 2 Tbsp fresh
- salt and pepper to taste
- 4-6 pats of butter
- 1/2 cup grated parmesan cheese
Instructions
Place sliced zucchinni in colandar and sprinkle with 1 Tbs of salt
Let sit and drain for 30 minutes or overnight if you planned ahead
Heat oven to 400 degrees
Lightly spray gratin or baking dish with olive oil spray (I used a 9x13" gratin dish)
Remove zucchinni from colandar and brush off excess salt with paper or kitchen towel
Place zucchini in overlapping formationin baking dish until full
Scatter leeks over zucchini
Sprinkle with parmesan cheese, garlic and thyme
Add salt and pepper
Lay pats of butter on top
Bake in the middle of a 400 degree oven for 20-30 minutes, or until crispy at edges and golden brown on top
https://pamelasglutenfreerecipes.com/vegetarian/zucchini-leek-gratin/
CIndy McCall 
Pamela 
CJ Simmons 
Cindy