Mushroom Leek Zucchini Gratin

Packed with fresh vegetables and feta with more Parmesan and cheddar on top, this flavorful Mushroom Leek Zucchini Gratin is a delicious dish to put in rotation when zucchini are in season.

This is an easy dish for a dinner party and if you have individual baking dishes to cook the gratin in, it makes a pretty presentation. If you don’t, just bake the mixture in a casserole dish. 

Mushroom  Leek Zucchini Gratin

For this dish, I used a combination of zucchini and yellow squash because 1. That’s what I had on hand and 2. I love the contrast in colors.  All of either would be just as delicious.  This recipe is adapted from one on Delicious.com.au.

Ingredients

2 lbs or 900g zucchini and/or yellow squash

2 leeks (about 11 2/3 oz or 330g whole, 5  1/3 oz or 150g after trimming)

8 oz or 227g button mushrooms, sliced

1 small red chili, finely chopped

2 tablespoons butter

Salt

Freshly ground black pepper

1 garlic clove, finely chopped

7 oz or 200g feta, crumbled

Finely grated zest of 1 lemon

1 egg

1 tablespoon canola or other light oil

1 3/4 oz or 50g grated extra sharp cheddar

1 3/4 oz or 50g grated Parmesan

Method

Grate all but two of the zucchini and put them in a clean teacloth and squeeze out excess liquid over the sink. Finely slice the other two. 

Remove and discard the hard green part of your leeks and wash the white parts thoroughly. Slice them thinly. Clean and slice the mushrooms. 

Heat the butter in a skillet over low heat and add leek, garlic and minced chili pepper and a good sprinkle of salt. 

Cook, stirring occasionally, for 10 minutes or until the leeks start to soften. Add the sliced mushrooms and cook until they release their moisture. 

Continue cooking till that liquid has evaporated. Scrape the mixture into a large mixing bowl and leave to cool. 

Preheat your oven to 350°F or 180°C.

Once the mushroom/leek mixture has cooled, add in the grated zucchini with the lemon zest. Lightly season with salt and black pepper. Mix well until combined. 

Add in the egg and crumbled feta and stir again until well combined. 

Spoon the mixture into individual baking dishes or one large one. Toss the sliced zucchini with 1 tablespoon of oil and layer on top. 

Add a layer sprinkled cheese, then more sliced zucchini and finish with more cheese. 

Bake for 30 minutes in your preheated oven or until golden and bubbling.

Enjoy!

National Zucchini Day is next Monday, August 8th. How will you celebrate? May I suggest you make one of the lovely dishes my Foodie Extravaganza friends are sharing today? Check out the list below. Many thanks to our host, Juli of Pandemonium Noshery

• Hummus Bar Style Zucchini Topped Hummus by Pandemonium Noshery
• Keto Beef Mince with Broccoli and Zucchini by Sneha's Recipe
• Mushroom Leek Zucchini Gratin by Food Lust People Love
• Zucchini Agrodolce by A Day in the Life on the Farm
• Zucchini Fried Rice by Karen's Kitchen Stories
• Zucchini Kofta Curry by Magical Ingredients

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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Jansson’s Frestelse - Creamy Anchovy Potato Bake #FoodieExtravaganza

Frestelse means temptation in Swedish so this wonderful dish is aptly named. It looks and smells SO GOOD. Made with potatoes, sliced onions, salty anchovies and a very generous amount of rich cream, Jansson’s Frestelse - what I am also calling Creamy Anchovy Potato Bake - is a traditional casserole that is a must-have at Christmas in its native Sweden, but it’s also eaten year round there. Try it and you’ll see why. It’s too good to eat just once a year!

If you are a fan of Dauphinoise potatoes, you are going to love their Swedish cousin. According to Sweden.se,  Jansson’s Frestelse is named after opera singer and actor Per Adolf “Pelle” Janzon (1844-1889) who was apparently not just a talented comedic actor but also a lover of good food.

The Time/Life book, The Cooking of Scandinavia attributes the name to Erik Janson, (1808-1850) a 19th century Swedish religious zealot and self-appointed prophet. He lived an ascetic life, abstaining from fleshly pleasures, but apparently he was so tempted by this potato dish that he gave in, hence the name.

Whatever the source, this one’s a winner!

I baked mine in four little baking dishes because I thought they’d be pretty, but you can make your Creamy Anchovy Potato Bake in one big casserole. This dish is so rich that, as a side dish, we couldn’t finish our portions and ate the leftovers the next day. As a main dish, with just a fresh side salad, they are the perfect amount.

Jansson's Frestelse - Creamy Anchovy Potato Bake

For all the anchovy naysayers out there who are still with me, let me say, thanks for reading thus far. I can promise you that this dish is not fishy at all. The anchovies add a subtle flavor that is enhanced by the cream and onions. It all melds together with the potatoes creating a savory temptation topped by crunchy buttery breadcrumbs.

Ingredients for 4 as a main, 6­-8 as a side
1 medium onion
2 tablespoons butter, plus extra for topping
2 lbs or 910g potatoes
1 can (2 oz or 56g) anchovies in oil
1 3⁄4 cups or 414ml heavy whipping cream
Salt and freshly ground black pepper
3⁄4 cup or 45g fresh breadcrumbs

Method
Drain the can of anchovies, reserving the oil. Preheat your oven to 350°F or 180°C and prepare your casserole dish by brushing the bottom and sides with the reserved oil.

Peel and slice the onions thinly. Sauté them gently in a pan with the butter, until they soften. Be careful not to let them brown.

Fill a large bowl with cold water. Peel the potatoes and cut them into strips, adding them to the bowl as you go. This will stop them from oxidizing or turning brown.

Drain the potatoes and use one third to line the bottom your greased baking dish. Spread half of the sautéed onions and half of the drained anchovies on top.

Top with another third of the potatoes, then the remaining onions and anchovies. Finish with the rest of the potatoes. Sprinkle with some salt and a few good grinds of black pepper. Pour in the cream.

Sprinkle the top with the fresh breadcrumbs and put a few little slices of butter on them.

Tip: In case the Creamy Anchovy Potato Bake bubbles over, I suggest using a baking pan or some heavy duty foil under the casserole dish. This will make cleanup so much easier.

Bake for about 45 minutes for smaller casserole dishes and as much as an hour for one big one, or until the potatoes are tender. Test them with a fork. If they are browning fast but the potatoes aren’t cooked through yet, you can cover them with some foil.

When the casserole is done, remove it from the oven and leave to cool for about 10 minutes before serving.

Enjoy!

Today I am joining my fellow bloggers to celebration National Potato Lovers Day. Many thanks to our host, Anne from Simple and Savory. Check out all the great potato dishes we are sharing!

• Air Fried Potato Chips by A Day in the Life on the Farm
• Baked Rosti with Spiralized Potatoes by Karen's Kitchen Stories
• Colcannon Potatoes by Simply Inspired Meals
• Creamy Cheeseburger & Veggie Hot Dish by Faith, Hope Love, & Luck Survive Despite a Whiskered Accomplice
• Healthy Twice Baked Potatoes by Simple and Savory
• Jansson's Frestelse - Creamy Anchovy Potato Bake by Food Lust People Love
• Krumplileves (Hungarian Potato Soup) by Tara's Multicultural Table
• Potato Hearts by Sneha's Recipe
• Sausage Stuffed Red Potatoes by Jolene's Recipe Journal
• Schwabischer Kartoffelsalat (German Potato Salad) by Culinary Adventures with Camilla
• Scottish Macaroon Bars by Pandemonium Noshery
• Wet Breakfast Burrito by Palatable Pastime
• Waffled Hash Browns by Reviews, Chews & How-Tos

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

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Creamy Anchovy Potato Bake!

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Parmesan Grouper Potato Casserole #FishFridayFoodies

A sort of upside down fish pie, this Parmesan Grouper Potato Casserole starts with sliced potatoes on the bottom.  It is topped with tasty grouper then with a cheesy, creamy sauce that sort of melts down to the potatoes while simultaneously clinging in golden crunchiness to the top of the fish. Divine!

One of our favorite dishes, real comfort food for a cold night, is fish pie. That is, fish and often other seafood cooked in a béchamel or white sauce, sometimes with a little cheese, then baked with mashed potatoes on top. I don’t make it very often though because it is time consuming.

This casserole, on the other hand, gives us all the same sort of tastes and textures without 1. making white sauce, 2. cooking mashed potatoes and 3. having three pots/pans to wash up afterwards. Honestly, I think I like it even more than fish pie.

Parmesan Grouper Potato Casserole

This recipe was adapted from one on Sea Eagle Market.com. I made it several times before it occurred to me to add potatoes below the fish instead of as a side dish. The fish and sauce add so much flavor to the potatoes. Now I can't imagine why I was so slow. We live, we learn.

Ingredients  - serves 4
3 medium potatoes (approximately 550g before peeling)
1 tablespoon olive oil, plus extra to grease casserole dish
1 1/2 lbs or 575g fresh boneless, skinless grouper
3 tablespoons lemon juice
1/3 cup or 37g butter, softened
4 tablespoons mayonnaise
1/4-1/2 teaspoon hot pepper sauce
2/3 cup or 66g grated Parmesan cheese
1/4 cup, packed, or 30g fresh bread crumbs

Optional for garnish:
chopped parsley and/or green onion tops

Method
Preheat your oven to 350°F or 180°C and brush a medium-sized casserole dish with olive oil.

Peel the potatoes and sliced them. Fan them out to cover the bottom of your greased casserole dish and drizzle with the tablespoon olive oil. Season lightly with salt and freshly ground black pepper.

Cover the casserole with foil and make the potatoes in the preheated oven until fork tender, about 20-25 minutes. (You can also do this step in the microwave, if you prefer, assuming your casserole dish is both microwave and oven ready. Mine is not.)

In a small bowl, stir together the softened butter, mayonnaise and hot pepper sauce. Add the Parmesan in by good handfuls.

Mix well. Keep going until all the cheese is mixed in. Set aside.

Meanwhile, brush the grouper with the lemon juice.

When the potatoes are done, remove the pan and turn the oven off. Turn your broiler or grill on high.

Place the grouper pieces on top of the potatoes. Season lightly with salt and pepper.

Broil them for about 8 to 14 minutes or until they can be flaked with a fork. Thick pieces will naturally take longer.  I can’t even tell you how many times I’ve made this and the time does vary wildly from 8 minutes for thin fillets to 14 when the fish is really thick.

Remove the casserole dish from the oven and spread the cheese mixture on top of the fish.

Sprinkle on the fresh breadcrumbs, patting them down gently so they stick.

Return the dish to under the broiler for an additional 2-3 minutes, or until the topping is browned and bubbly. Keep a close eye on it! When it starts to brown, it darkens quickly.

Sprinkle on some chopped parsley or green onion tops, if desired. Enjoy!

This month my Fish Friday Foodie friends are all sharing dishes that can be made in the oven. Many thanks to our host Caroline from Caroline’s Cooking! Check out the list of tasty recipes below.

An InLinkz Link-up

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Cheesy Artichoke Ravioli Casserole #BakingBloggers

This cheesy artichoke ravioli casserole is made from store-bought fresh ravioli, with a super cheesy homemade artichoke sauce, baked up till hot and bubbly with extra cheese on top.

Every so often I go through my deep freezer and take stock of the oddly assorted frozen ingredients therein. I hate to waste food but sometimes it just gets to be such a jumble that it’s easier to go buy another chicken then to find the one lost somewhere in the frozen depths. Just me?

Also, because we live in a mostly warm climate, I keep things in my freezer that many people would keep in a pantry or cupboard, like dried beans, nuts and flour. That freezer, as my younger daughter would say, is a bit of a ‘mare.

So, in an effort to cook more from the freezer, I take it all out and sort it from time to time. Pork gets put in one area, poultry and seafood in their own separate places, and beef in another. Then there’s all the frozen sauces and stock, vegetables and fruit!

Recently I came across a green bag that simply said “Artichokes” but the photo was of artichoke bottoms. Who knows why I bought it originally. I probably had some plan but for this week, it’s perfect for a cheesy baked pasta dish. All my Baking Blogger friends are also making baked pasta, cozy dishes for cold nights. Make sure to scroll down to the bottom to see the link list of recipes.

Cheesy Artichoke Ravioli Casserole

My local grocery store carries a couple of brands of fresh ravioli stuffed with various fillings and they are all pretty nice, whether with a sauce or just boiled and buttered. When I saw the artichoke-filled ones after finding my artichoke bottoms, this dish seemed like destiny. If you can't find artichoke ravioli, by all means, use your favorite fresh ravioli.

Ingredients
14 oz or 400g frozen artichoke bottoms – Or use 2 cans instead. Drain well!
1 tablespoon lemon juice or white vinegar
9 oz or 250g fresh artichoke-filled ravioli (or your favorite kind)
1/4 cup or 60ml olive oil
3 cloves garlic, chopped
Optional: 1/2 teaspoon crush red pepper
1/4 cup or 60g butter
1/3 cup or  41g flour
34 cup or 180ml milk
3 1/2 oz or 100g sharp cheddar cheese
3 oz or 85g cream cheese
3 1/2 oz or 100g mozzarella
3 oz or 85g Parmesan
8-10 baby plum tomatoes
10-12 black olives (either already pitted or remove the stones yourself)
Parsley to garnish, if desired

Method
Thaw the artichokes in cool water with a little vinegar or lemon juice to stop them turning brown. Cut the artichokes into thin slices, removing and discarding any hard bits as you go. Quickly return the slices to the cool water.

Cook the ravioli according to package instructions, removing them from the boiling water when they are al dente, usually the shortest recommended cooking time. Reserve a cup of the pasta water and set aside.

Preheat your oven to 350°F or 180°C. Drain the artichoke slices and dry them off in a clean kitchen towel.

In a cooking pan that can go from stovetop to oven, sauté the artichokes in the olive oil until they begin to turn golden in places. Add in the chopped garlic and crushed red pepper, if using. Sauté for a few more minutes till the garlic has softened.

Transfer the artichokes and garlic to a bowl with a slotted spoon.

Add the butter and flour to the pan, making a paste (roux) as the butter melts. Cook over a medium low heat for 2-3 minutes.

Turn the fire off and whisk in the milk.

Turn the heat back on low and cook for a couple of minutes still whisking, till the mixture starts to thicken. Add 1/2-3/4 cup pasta water and whisk till combined.

Add the cream cheese.

Cook for a few minutes, until the cream cheese melts, then stir the cheddar into the sauce.

Add the artichokes and garlic into the cheese sauce.

If the combo looks a bit dry, you can add some more of the reserved pasta water. Add the cooked ravioli to the pan and stir gently to combine.

Mix the Parmesan and mozzarella together. Sprinkle them on the pasta. Tuck the tomatoes and olives around.

Bake your casserole in the preheated oven for 20-25 minutes, uncovered, until it is bubbling and the top is golden brown. Sprinkle with some chopped parsley to garnish, if desired.

Extra Parmesan on the side is always welcome at our house. When it comes to cheese more is more.

Enjoy!

Check out all the lovely baked pasta dishes my Baking Blogger friends are sharing today, perfect warming dishes for cozy nights. Many thanks to our host Sue from Palatable Pastime.

• Baked Mexican Chicken Spaghetti by Sneha's Recipe
• Baked Spaghetti by Simply Inspired Meals
• Cavatini by Palatable Pastime
• Cheesy Artichoke Ravioli Casserole by Food Lust People Love
• Cheesy Vegetable Baked Pasta by Cook with Renu
• Creamy Lemon Chicken Pasta Bake by Caroline's Cooking
• Greek Giouvetsi by Pandemonium Noshery
• Macarona Bechamel (Egyptian Baked Pasta) by Tara's Multicultural Table
• Meatless Lasagna by A Day in the Life on the Farm
• Mushroom And Artichoke Pasta Bake by Oventales
• Rakott teszta (Hungarian Layered Noodles) by Sid's Sea Palm Cooking
• Ravioli Lasagna by Making Miracles
• Sausage and Spinach Lasagna by Cookaholic Wife
• Spiralized Sweet Potato Macaroni and Cheese by Karen's Kitchen Stories
• Sweet Corn Mac and Cheese by Anybody Can Bake
• Turkey Ham Mac and Cheese by Cindy's Recipes and Writings
• Turkey Tetrazzini by Reviews, Chews & How-Tos

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Cajun Shrimp Eggplant Casserole

Spicy eggplant and shrimp casserole is a traditional dish in any Cajun kitchen. It took me a while to come around to loving it but now it's a true family favorite.

My daughters will tell you that a lot of my recipe instructions start with frying bacon and garlic. They like to say ALL but then, they are given to hyperbole and come by that tendency naturally from all the storytellers in our family. As my father always says, “Why let the truth get in the way of a good story?” His own father, their great-grandfather used to say that he didn’t trust a man who could tell a story only one way. So you have to take us all with a grain of salt. 

But it is the gospel truth when I tell you that most Cajun recipes start with we call the holy trinity: onions, bell pepper and celery. This one is no different.

This week, along with the rest of North America and many countries around the globe, Sunday Supper is celebrating mothers so I wanted to make a dish that my mom loves. When I was a child, this shrimp eggplant casserole was one my mom thoroughly enjoyed and my grandmother made it often when we were visiting. I hated it!  Frankly, I hated all things eggplant. I think it was a textural thing. 

I had already had my second child and was 30 years old before I was introduced to eggplant Parmigiana.  Finally, an eggplant dish I liked! But that encouraged me to give some others another try and I am pleased to say that my mom’s favorite is now one of mine too. I don’t know that I make exactly like my grandmother did all those years ago, but I begin with the Cajun holy trinity, and bacon, and that’s the best start.

Happy Mother’s Day to my great traveling companion, positive thinker, faithful role model and unendingly generous mother! I love you, Mom, and wish we were celebrating together today.

My family bookends. They support me from both sides and I am blessed.

Cajun Shrimp Eggplant Casserole

Every Cajun cook has a recipe for a version of this spicy eggplant casserole with shrimp. This one is my attempt to replicate my maternal grandmother’s, in honor of her eldest daughter, my own dear mother.

Ingredients
1 medium onion
1 medium green bell pepper or capsicum
3 stalks celery
4 cloves garlic
3 medium eggplants or aubergine (about 2 lbs or just less than 1 kg)
Sea salt
5 slices sandwich bread (I use whole grain because that’s all I ever buy.)
1 cup milk
1.5 lbs or 680g shrimp, already peeled and cleaned
2 slices bacon
Olive oil
1 1/2 cups or 135g grated Parmesan, divided
2 eggs
2 small chili peppers, minced, or 1 teaspoon chili paste or cayenne
Few good grinds of black pepper
1 cup or 125g dried breadcrumbs
3 tablespoons butter
Parsley for garnish, optional

Method
Finely chop the onion, bell pepper, celery and garlic.

Peel the eggplant and cut it into cubes. Put them in a large bowl, cover with cool water and sprinkle with fine sea salt.

Cut your bread slices into pieces and soak them with the milk.

In a large pan, big enough to eventually hold all your cubed eggplant, sauté the shrimp with a drizzle of olive oil, until just pink. Lightly season with sea salt. Remove from the pan and set aside.

Now fry the slices of bacon with another drizzle of olive oil until crispy and remove them from the pan. Chop them into small pieces.

Tip the onion, bell pepper, celery and garlic into the bacon pan and sauté until they are all soft. Drizzle in a little olive oil if the pan seems dry.

Preheat your oven to 350°F or 180°C and grease a large casserole dish with a little olive oil.

Drain the eggplant in a colander and add it to the bacon pan. Cook the eggplant until it is softened as well. This takes about 10 minutes but you can put a lid on the pan to speed it up a little.

In a very large mixing bowl – I use my largest salad bowl – combine your soaked bread, 2 eggs, bacon, chilies, shrimp and half of the grated Parmesan.  Stir until very well combined.

Add in the sautéed eggplant and a few good grinds of black pepper and stir well.

Pour the whole bowl into your prepared casserole dish and spread the contents out evenly.

Mix your breadcrumbs with the remaining Parmesan and sprinkle this to cover the eggplant mixture.

Cut the butter into little slices and dot them around the top of the casserole.

Bake in your preheated oven for about half an hour or until the casserole is golden brown and bubbling.

Sprinkle with a little chopped parsley when serving, if desired.

Enjoy!

Does your mom have a special dish she loves? Does your family have inviolate Mother’s Day traditions? I’d love to hear about them so please leave me a comment. Meanwhile, check out all the lovely dishes and desserts my Sunday Supper group is sharing today, along with our talented host, Liz from That Skinny Chick Can Bake.

Mother's Day Breakfast:

• Bacon,Egg and Cheddar Scones from Kudos Kitchen By Renee
• Chai Berry Muffins from Hezzi-D's Books and Cooks
• Chocolate Almond Prune Bread from What Smells So Good?
• Greek Breakfast Strata from Curious Cuisiniere
• Maple Almond Butter from girlichef
• Orange Julius from Neighborfood
• Rum Rolls from Daily Dish Recipes
• Slow Cooker Eggs with an Asian Accent from NinjaBaking.com

Mother's Day Appetizers, Soups and Salads:

• Asparagus and Prosciutto Crostini from Hip Foodie Mom
• Carrot Ginger Soup from Confessions of a Culinary Diva
• Chilled Spring Pea Soup from An Appealing Plan
• I Love You Mom Melon Salad from Hot Momma's Kitchen Chaos
• Strawberry Salad with Asparagus Mousse from Delaware Girl Eats
• Truffled Sea Salt Shrimp Arugula Salad from Family Foodie
• Vegetable Shu Mai from My Healthy Eating Habits

Mother's Day Main Dishes:

• Betty's Salad from Jelly Toast
• Brussels Sprouts Kofta from Soni's Food
• Cajun Shrimp Eggplant Casserole from Food Lust People Love
• Crepes Lorraine from Noshing With The Nolands
• Greek Chicken Pizza from Casa de Crews
• Ham and Spinach Quiche from Try Anything Once Culinary
• Lightened-Up Penne & Tomato Cream Sauce with Peas & Prosciutto from Cupcakes & Kale Chips
• Mac & Cheese Dressed Up for Mother's Day from Cooking Chat
• Mini Pot Pies from Jane's Adventures in Cooking
• Paprika Shrimp from Nosh My Way
• Spears in a Blanket from The Not So Cheesy Kitchen

Mother's Day Desserts:

• Banana Cream Pie from Take A Bite Out of Boca
• Black-Eyed Susan from Cindy's Recipes and Writings
• Cannoncini alla Crema from Manu's Menu
• Chocolate Babka from Run DMT
• Chocolate Caramel Tart from That Skinny Chick Can Bake
• Chocolate Creme Brûlée from Desserts Required
• Frozen Strawberry Cheesecake from Serena Bakes Simply From Scratch
• Gluten Free Lemon Curd Pie from Gluten Free Crumbley
• Lemon Cookies from Peanut Butter and Peppers
• Limoncello Lemon Pound Cake from Killer Bunnies, Inc
• Mom's Glazed Blueberry Tarts from The Wimpy Vegetarian
• Mom's Coconut Macaroons from MealDiva
• Mango Sorbet from Pescetarian Journal
• PB&J Macaron from A Kitchen Hoor's Adventures
• Peach Cobbler from Cookin' Mimi
• Pina Colada Cake from The Foodie Army Wife
• Pineapple Empanadas from La Cocina de Leslie
• Scotch Tea Cookies from Shockingly Delicious
• Strawberry Shortcake Whipped Cream Cupcakes from Seduction in the Kitchen
• White Chocolate Peanut Butter Oatmeal Cookies from Pies and Plots