Mushroom, Leek, and Zucchini Gratin

Name: Mushroom, Leek, and Zucchini Gratin
Total time: 90
Yield: 8
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

Recipe by VRADENBURGS from allrecipes.com

Dinner,Side Dish 2 Hr. 30 Mins.

Ingredients

8 servings

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4 tablespoons extra-virgin olive oil, divided
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2 cups chopped leeks
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1 medium yellow onion, chopped
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2 cups sliced white mushrooms
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2 medium zucchini
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2 medium yellow squash
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1 pound Roma tomatoes

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

Instructions

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.