Servings: 6 to 8
Over the years, I’ve done many Provençal “tians” or gratins of layered summer vegetables, and they’re always a crowd favorite. I love this version: zucchini and summer squash, layered with Parmigiano on a bed of silky leeks and baby spinach.
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This has been my "Summer 2018 Best Of" Recipe winner. I think I've made this at least five times. And every time, people ask for the recipe. Phenomenal.
This is just extraordinary. We have loads of leeks in the garden, and this was a great way to use them. It’s a bit labour intensive, but the result is more than worth it. The only change I made was to use young leaves of swiss chard instead of spinach, as this is we had in our garden. Absolutely delicious.
Made this without the leeks since my wife does not like them. We really enjoyed it. The English muffin breadcrumbs was brilliant, made nice chunky bread crumbs that crisped up well.
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