Summer Squash and Spinach Gratin with Ricotta Custard

Name: Summer Squash and Spinach Gratin with Ricotta Custard
Yield: Makes 4 servings
Ingredients: ½ cup freshly grated Parmesan cheese; freshly ground pepper; 1 cup milk or cream; 1 cup milk or cream; 1 cup ricotta cheese; 2 eggs; 2 tablespoons chopped parsley; salt; 2 tablespoons chopped dill or 1 teaspoon dried; 2 tablespoons chopped dill or 1 teaspoon dried; 1 large bunch of spinach, well washed, the stems trimmed; 1 to 2 tablespoons virgin olive oil; 1¼ pounds summer squash, including zucchini and crookneck, thinly sliced; ¼ pound mushrooms, thinly sliced; 2 large leeks or a combination of leeks and onions, sliced into rounds or chopped; 2 garlic cloves, thinly sliced; 1¼ pounds summer squash, including zucchini and crookneck, thinly sliced; 2 large leeks or a combination of leeks and onions, sliced into rounds or chopped; 2 large leeks or a combination of leeks and onions, sliced into rounds or chopped

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This is a handsome gratin, the golden-crusted surface punctuated with flecks of dill, bands of green and yellow squash, and pockets of spinach. The taste is a delicate but complex blend of summer flavors.

The quantities of vegetables given are not absolutes. I work with whatever I have on hand, in more or less these proportions, possibly substituting some tender chard leaves for the spinach or using golden patty pan squash instead of the zucchini. Sometimes a bunch of spinach will c

Ingredients

Side dish
Summer
Vegetarian

Ingredients

Method