Mushroom Leek Zucchini Gratin

Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

This is an easy dish for a dinner party and if you have individual baking dishes to cook the gratin in, it makes a pretty presentation. If you don’t, just bake the mixture in a casserole dish. 

Mushroom  Leek Zucchini Gratin

For this dish, I used a combination of zucchini and yellow squash because 1. That’s what I had on hand and 2. I love the contrast in colors.  All of either would be just as delicious.  This recipe is adapted from one on Delicious.com.au.

Ingredients

2 lbs or 900g zucchini and/or yellow squash

2 leeks (about 11 2/3 oz or 330g whole, 5  1/3 oz or 150g after trimming)

8 oz or 227g button mushrooms, sliced

1 small red chili, finely chopped

2 tablespoons butter

Salt

Freshly ground black pepper

1 garlic clove, finely chopped

7 oz or 200g feta, crumbled

Finely grated zest of 1 lemon

1 egg

1 tablespoon canola or other light oil

1 3/4 oz or 50g grated extra sharp cheddar

1 3/4 oz or 50g grated Parmesan

Method

Grate all but two of the zucchini and put them in a clean teacloth and squeeze out excess liquid over the sink. Finely slice the other two. 

Remove and discard the hard green part of your leeks and wash the white parts thoroughly. Slice them thinly. Clean and slice the mushrooms. 

Heat the butter in a skillet over low heat and add leek, garlic and minced chili pepper and a good sprinkle of salt. 

Cook, stirring occasionally, for 10 minutes or until the leeks start to soften. Add the sliced mushrooms and cook until they release their moisture. 

Continue cooking till that liquid has evaporated. Scrape the mixture into a large mixing bowl and leave to cool. 

Preheat your oven to 350°F or 180°C.

Once the mushroom/leek mixture has cooled, add in the grated zucchini with the lemon zest. Lightly season with salt and black pepper. Mix well until combined. 

Add in the egg and crumbled feta and stir again until well combined. 

Spoon the mixture into individual baking dishes or one large one. Toss the sliced zucchini with 1 tablespoon of oil and layer on top. 

Add a layer sprinkled cheese, then more sliced zucchini and finish with more cheese. 

Bake for 30 minutes in your preheated oven or until golden and bubbling.

Enjoy!

National Zucchini Day is next Monday, August 8th. How will you celebrate? May I suggest you make one of the lovely dishes my Foodie Extravaganza friends are sharing today? Check out the list below. Many thanks to our host, Juli of Pandemonium Noshery

• Hummus Bar Style Zucchini Topped Hummus by Pandemonium Noshery
• Keto Beef Mince with Broccoli and Zucchini by Sneha's Recipe
• Mushroom Leek Zucchini Gratin by Food Lust People Love
• Zucchini Agrodolce by A Day in the Life on the Farm
• Zucchini Fried Rice by Karen's Kitchen Stories
• Zucchini Kofta Curry by Magical Ingredients

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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