Vegetables Squash + Gourds Summer Squash Gratin 4.0 (6) 9 Reviews Food & Wine’s Laura Rege puts abundant summer squash and zucchini to good use in this beautiful and very simple gratin, which gets fantastic flavor from white wine, leeks and Gruyère cheese. Slideshow: More Summer Squash Recipes By Laura Rege Laura Rege Instagram Website Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, cookbooks, and food-driven websitesExpertise: food styling, recipe development.Experience: Laura Rege is a graduate of the French Culinary Institute and has worked in Michelin-starred restaurants in New York City. After serving as a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now runs her own company contributing mouthwatering recipes, food styling, and writing for media and food brands. Her work can be found in Shape and Rachael Ray In Season, among others. When she isn't in the kitchen, Laura is most likely still thinking about food, while scouting out the best new restaurants and products for traveling. Food & Wine's Editorial Guidelines Updated on July 1, 2017 Print Rate It Share Share Tweet Pin Email Food & Wine’s Laura Rege puts abundant summer squash and zucchini to good use in this beautiful and very simple gratin, which gets fantastic flavor from white wine, leeks and Gruyère cheese. Its gorgeous, flower-like design makes it a perfect entertaining dish that will undoubtedly impress guests before they even try it. Photo: John Kernick Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 4 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, preferably on a mandoline 3 medium yellow summer squash, cut lengthwise into 1/8-inch-thick slices, preferably on a mandoline Kosher salt Pepper 1 cup finely shredded Gruyère (about 2 ounces) 1 plum tomato, very thinly sliced crosswise Flaky sea salt and crusty bread, for serving Directions 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-inch round baking dish Meanwhile, on 2 large baking sheets, spread the zucchini and yellow squash and brush with the remaining 3 tablespoons of oil; season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes. Tightly roll 1 piece of zucchini and set it 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. 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. Rate it Print