last week when, in addition to squash, i received leeks and fennel, my thoughts wandered to a lovely potato and fennel gratin a friend had made for me years ago. i thought, why not switch the potatoes out for squash? the result was yummy.
1 lb summer squash (any variety) - sliced
1 medium fennel bulb - thinly sliced
2 leeks, sliced and lightly sauteed in butter
1/2 cup parmesan - grated
3/4 cup milk (or cream if you want to be decadent)
1/4 - 1/3 cup breadcrumbs
1 teaspoon butter
salt and pepper
lightly grease a shallow baking dish and place a single layer of squash on the bottom of the pan. sprinkle the first layer with 1/3 of the cheese and add salt and pepper. layer the fennel and leeks, and top with cheese and salt and pepper. add top layer of squash, top with remainder of cheese. combine egg and milk and lightly whisk together. pour mixture over the veggies and lightly spread breadcrumbs to the top. dot the top of the bread crumbs with small bits of butter.
bake at 375 for 20-30 minutes until set.