Summer Squash Spiral Gratins

This takes a little time to put together but it isn't hard, so don't let that discourage you from making these! It's just thinly sliced zucchini and summer squash rolled into a big pinwheel layered on top of carmelized leeks (you could use onions instead), studded with sliced tomato and baked. The original recipe made one big spiral but I made individual ones by making small spirals and baking them in 5" springform pans - I think cupcake molds would also work. I like the presentation of the spirals this way instead of cutting the big one into wedges, but if you want to make one big one go for it and let me know how it turns out!

I don't love zucchini (I've probably mentioned this in the past - for me, just like bananas, zucchini is best baked into bread haha) but this is very pretty and flavorful; we had them for dinner with grilled steak, a green salad with mustard vinaigrette (click here for that recipe), and crusty bread. 

Click here for the original recipe found at foodandwine.com - I changed the recipe a bit by shaping them into small spirals; I substituted italian blend shredded cheese for the gruyere, sprinkled grated parmesan on the slices in addition to the italian cheese, and topped each spiral with panko breadcrumbs before baking. That made a nice crunchy topping - yum. Here's the original recipe with my notes added:

 Ingredients:

• 1/4 cup extra-virgin olive oil
• 3 small leeks (1/2 pound), white and tender green parts thinly sliced into rounds
• 1/4 cup dry white wine
• 3 medium zucchini, cut lengthwise into 1/8-inch-thick slices (it's easier to do this if you have a mandoline)
• 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices
• kosher salt
• pepper
• 1 cup finely shredded Gruyere (about 2 ounces) NOTE: I substituted an Italian blend instead.
• 1 plum tomato, very thinly sliced
• sea salt and crusty bread for serving
• panko breadcrumbs mixed with melted butter , optional for topping NOTE: that's my addition, original recipe doesn't call for that step

Directions:

1. Preheat the oven to 425'. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks and cook, stirring occasionally, until softened, about 3 minutes. Add the wine and cook until evaporated, about 2 minutes. Spread in a 9" round baking dish (NOTE: I divided the leeks up evenly amongst 5 small springform pans.
2. Meanwhile, on 2 large baking sheets, spread the zucchini and yellow squash and brush with the 
3. remaining 3 tablespoons of oil; season with salt and pepper. Sprinkle with the cheese (NOTE: I also sprinkled grated parmesan in addition to the shredded Italian blend I used) and let sit until slightly softened, about 5 minutes. 
4. Tightly roll 1 piece of zucchini and set in on the leeks in the center of the dish. Working outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash. Scrape any cheese off of the baking sheets and sprinkle on top. (NOTE: because I made smaller individual spirals I just held the center rolled up zucchini in my hand and continued to wrap more slices around it while holding it - also I liked how alternating the squashes looked and didn't wrap too much of either color at the same time, try to vary it up - once it's large enough to fit in the individual pans, carefully set it down and add more to the spiral if it needs it to fill up the pan).
5. NOTE: this is where I added the panko topping. In a small saucepan I melted a little butter and added a big handful of panko to combine. Then sprinkle it only each spiral before baking. You can omit this step if you want!
6. Bake for 30 minutes, until the zucchini and squash are tender and browned in spots. Sprinkle with sea salt. Let cool slightly, then serve with crusty bread. 

we had leftovers the next night with grilled chicken sausage and it was just as good as the first night. 

one year ago: what's better than a mojito? a pitcher of mojitos

Hasselback Butternut Squash

Oops I did it again. Told you I'd share a butternut recipe after I posted the butternut bunny, and then forgot. Oh well, better late than never and all that. 

This hasselback squash recipe is so good, impressive, not hard, and different. What's not to like about that (unless you don't like butternut squash!)?

To make the slits in the squash you want to slice them pretty deep but not all the way thru - one trick to doing this is to lay a wooden spoon on either side of the (peeled and seeded) squash, then when you make the slits the spoon stops your knife from going all the way thru. 

Rub the squash with olive oil and bake, cut side down, for 30 minutes at 375'.

Mix together some panko breadcrumbs, grated parmesan cheese, thyme, crushed red pepper, salt and pepper with a little bit of olive oil. I didn't measure but I'd guess 1/2 cup breadcrumbs, 2 big tablespoons parmesan, 1 teaspoon thyme, a pinch of crushed red pepper flakes, salt and pepper to taste, and 2 teaspoons of olive oil. You might need to make more of this mixture - I just winged it. Open the slices a bit to sort of fan them out, then press the breadcrumb mixture on top and in between the slices. Bake for another 20-30 minutes until the squash is tender when you pierce it with a fork, and the topping is golden and crunchy.

Click here for an equally good recipe for Hasselback Potatoes.