Roasted tomatoes add a pop of color to this spring gratin.
Makes 6 to 8 servings
- 3 slices sourdough bread
- 4 zucchini, thinly sliced
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 small sweet onions, sliced ½ inch thick
- 1 large leek, thinly sliced (white and light green parts only)
- 1 cup grated Parmesan cheese
- 1 cup grape tomatoes
- 2 tablespoons extra-virgin olive oil
- Preheat oven to 425°.
- Place bread directly on oven rack. Bake until golden brown and dry, about 8 minutes. Remove from oven; let cool.
- In the work bowl of a food processor, pulse toasted bread until fine bread crumbs remain, about 10 pulses.
- In a large bowl, combine zucchini, salt, and pepper. Let stand for 15 minutes.
- In a 10-inch cast-iron skillet, place onion in a single layer. Top with a single layer of zucchini, one-fourth of leek, 2 tablespoons bread crumbs, and ¼ cup cheese. Repeat layers 4 times. Top with tomatoes and oil.
- Bake until golden brown, about 40 minutes. Let cool for 10 minutes before serving.
Looking for more skillet-worthy casseroles? Find what you are looking for in our newest Southern Cast Iron special issue!