Leek And Zucchini Gratin

• 3 leeks (approximately 1 lb.), trimmed
• 3 zucchini, trimmed
• 4 Tbsp. light cream or natural yogurt
• 2 Tbsp. fresh breadcrumbs
• 2 Tbsp. very finely chopped red bell pepper, blanched
• salt and pepper
• 2 to 3 Tbsp. butter
• 2 Tbsp. grated Parmesan cheese

1. Cut the leeks into quarters lengthwise, then into lengths of approximately 2 1/2-inches. Blanch in boiling, salted water for 2 to 3 minutes. Drain thoroughly and keep warm. Cut the zucchini into narrow strips or thin slices and blanch for 1 1/2 to 2 minutes and then drain thoroughly. Melt the butter in a nonstick pan and toss in first the leeks and then the zucchini. Heat for 2 to 3 minutes, shaking the pan frequently and stirring carefully to prevent them breaking up. Season well. Turn into a flameproof dish; spoon over the cream and then sprinkle with a mixture of crumbs and grated cheese. Place under a fairly low broiler (grill) for a few minutes, until lightly browned. Serve sprinkled with finely chopped red bell pepper. Serves 4.

leeks, zucchini, light cream, fresh breadcrumbs, red bell pepper, salt, butter, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86067 (may not work)