I had three leeks from my last visit to the farmers’ market, so I added them instead of the grated onion typically used in the latkes. And I incorporated more cheese and flour. Otherwise, this is really a latke casserole, if you like an oxymoron.
Summer Squash and Leek Casserole
3 leeks—light and white parts
3 medium yellow squash, grated
1 teaspoon salt
3/4 cup millet flour
8 ounces (2 cups) medium cheddar cheese, grated and divided
Preheat oven to 375 degrees. Grease a 9” x 13” pan.
Cut leeks and wash thoroughly, using a sieve. Save the dark green parts for another recipe. Chop coarsely. In a medium skillet, heat a few tablespoons of olive oil. Add leeks and sauté at medium-low for 5-8 minutes, stirring occasionally.
Grate squash (using the large setting) into a mixing bowl. Grate cheese, and divide in half. To the squash, add salt, pepper, millet flour, half of the cheese (1 cup), and eggs, mixing well. Spread in the 9” x 13” greased pan. Sprinkle remaining cheese over the top.
Bake at 375 degrees for 25-30 minutes (convection oven: 350 degrees for 22 minutes). Allow to cool several minutes before cutting. Serve immediately. Yield: 4-6 meal-sized servings or 12-16 side servings.
This casserole was my lunch today, along with some green grapes. It was tasty, filling, and certainly a lot easier and with much less fat than the latke recipe.
I’d be interested to know how zucchini (or zucchini mixed with yellow squash) works in this recipe. Please write and let me know your experience.