This dish is one of my favorites to serve in the winter. If I didn’t live in a house filled with male carnivores, I would be happy to make a meal of this—either by itself or with a tossed green salad. As it is, when I make this along with roast pork or chicken or beef of any kind, the guys I live with are happy and warm and filled up.
Preparation Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 1 hour
2 leeks, white part only, halved, cleaned and sliced (an onion will work just fine if you can’t find leeks)
1 tablespoon butter
Olive Oil, about 2 or 3 tablespoons
1 garlic clove, finely minced
3 medium zucchini, sliced in ¼ inch rounds
½ cup heavy cream
¼ cup grated Parmesan cheese
Freshly ground pepper
Preheat the oven to 350 degrees.
In a skillet, melt the butter and then cook the leeks until they are soft and transparent. Season them with a little salt and pepper.
In a baking dish (I often use a pie plate or an oval gratin dish), sprinkle the minced garlic and then spread the leeks over the garlic on the bottom of the dish.
In the same skillet, add a bit of olive oil and then lightly brown the zucchini slices over medium heat. This will take about 2 to 3 minutes a side, and you may have to do this in batches. Arrange the slices over the leeks and salt and pepper lightly.
Pour the heavy cream over the zucchini, sprinkle on the Parmesan and bake for about 30 minutes or until the top is nicely browned and the cream is bubbling a little bit at the edges. Serve immediately.