Summer Vegetable Gratin with Parmesan Crust
4 servings
30 minutes
Gratin of summer vegetables under a parmesan crust is a true embodiment of French culinary art, where simple seasonal ingredients are transformed into an elegant dish. This recipe originates from the traditional cuisine of Provence, known for its use of fresh vegetables and aromatic herbs. The taste of the gratin is delicate and velvety, with a slight sweetness from the pumpkin, freshness from the zucchini, and soft spiciness from the leek, complemented by a crispy crust of parmesan, breadcrumbs, and thyme. The golden layer during baking gives the dish a rich aroma and appetizing texture. This gratin can be served as a standalone dish or as a side to meat or fish. It is perfect for a summer dinner when you crave something light yet rich in Mediterranean flavors.
1
Preheat the oven to 220 degrees. Grease the pan with oil.
2
Slice the leek into thin rings and soak in cold water for 5 minutes. Drain the water.
- Leek: 2 pieces
3
In a bowl, mix leeks, thinly sliced zucchini and pumpkin, 2 tablespoons of olive oil, salt, and pepper. Place the vegetables in a dish and level them out.
- Leek: 2 pieces
- Young zucchini: 1 piece
- Pumpkin Squash: 1 piece
- Extra virgin olive oil: 3 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
In a small bowl, mix breadcrumbs, parmesan, minced garlic, thyme, salt, and pepper. Add the remaining tablespoon of olive oil and mix. Sprinkle the mixture over the vegetables.
- Crushed breadcrumbs: 2 tablespoons
- Grated Parmesan cheese: 2 tablespoons
- Garlic: 1 clove
- Thyme leaves: 15 g
- Extra virgin olive oil: 3 tablespoons
5
Bake the gratin in the oven for about 25 minutes until the vegetables are tender and golden brown.