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.
Very tasty. Lots of oil though. I only used 2 TBs on the squash and did not pour the extra oil from the dish on top of the zucchini. turned out just fine.
yummy. Make again.
I've made this a couple times, and now — going to see if it freezes well!
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