Zucchini, squash, spinach, mushrooms, leeks, and ricotta cheese combine in this delicious gratin. This recipe specifies zucchini and crookneck squashes, but others may be substituted with equally satisfying results.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- The Vegetables:
- 2 large leeks or a combination of leeks and onions, sliced into rounds or chopped
- 2 garlic cloves, thinly sliced
- 1-1/4 pounds summer squash, including zucchini and crookneck, thinly sliced
- 1/4 pound mushrooms, thinly sliced
- 1 large bunch spinach, well washed, the stems trimmed
- 1 to 2 Tablespoons virgin olive oil
- 2 Tablespoons chopped dill or 1 teaspoon dried
- 2 Tablespoons chopped parsley
- Salt
- .
- The Ricotta Custard:
- 1 cup ricotta cheese
- 2 eggs
- 1 cup milk or cream
- 1/2 cup freshly grated Parmesan cheese
- Salt
- Freshly ground pepper
Preparation:
Wash and cut all the vegetables as suggested. Preheat the oven to 350 degrees F.
Warm the oil in a large skillet and add the leeks. Saute for about 1 minute; then add the garlic, squash, mushrooms, half the herbs, and several pinches salt. Cook over medium-high heat for about 4 or 5 minutes, stirring frequently, until the squash begins to color just a little in places; then transfer the mixture to a gratin dish.
Add the spinach to the same skillet and cook just long enough to wilt it down. Press out as much of the liquid as possible, roughly chop the spinach, and distribute it over the vegetables.
Beat the ricotta cheese with the eggs; then stir in the milk or cream, the Parmesan cheese, and the remaining herbs. Season with salt and pepper; then pour it over the vegetables. Bake until the custard is set and lightly browned on top, about 40 minutes. Allow the gratin to stand 10 minutes before serving. Serve warm.
Author's notes: "The quantities of vegetables given are not absolutes. Work with whatever you have on hand, in more or less these proportions, possibly substituting some tender chard leaves for the spinach or using golden patty pan squash instead of the zucchini." --Deborah Madison
Yield: 4 servings
Recipe Source: The Savory Way by Deborah Madison (Bantam)
Reprinted with permission.
Warm the oil in a large skillet and add the leeks. Saute for about 1 minute; then add the garlic, squash, mushrooms, half the herbs, and several pinches salt. Cook over medium-high heat for about 4 or 5 minutes, stirring frequently, until the squash begins to color just a little in places; then transfer the mixture to a gratin dish.
Add the spinach to the same skillet and cook just long enough to wilt it down. Press out as much of the liquid as possible, roughly chop the spinach, and distribute it over the vegetables.
Beat the ricotta cheese with the eggs; then stir in the milk or cream, the Parmesan cheese, and the remaining herbs. Season with salt and pepper; then pour it over the vegetables. Bake until the custard is set and lightly browned on top, about 40 minutes. Allow the gratin to stand 10 minutes before serving. Serve warm.
Author's notes: "The quantities of vegetables given are not absolutes. Work with whatever you have on hand, in more or less these proportions, possibly substituting some tender chard leaves for the spinach or using golden patty pan squash instead of the zucchini." --Deborah Madison
Yield: 4 servings
Recipe Source: The Savory Way by Deborah Madison (Bantam)
Reprinted with permission.
