Caramelized Leek and Cheddar Vegetarian Loaf

Caramelized Leek and Cheddar Vegetarian Loaf

Savory loaf with caramelized leeks, zucchini, fennel, cheddar and herbs — crisp Parmesan crust and tender interior. It’s like stuffing meets a tarte tatin! It’s a slight labor of love but totally worth it. Serve it as a main with a tangy green salad, or coleslaw or as a side to your holiday meal!

INGREDIENTS

Leek, Zucchini & Cheddar Loaf

• 1 regular leek (white part only), halved and thinly sliced (≈2 cups)
• 1 large yellow onion, finely diced
• 2 medium zucchini, grated (≈2 cups)
• 1 small fennel bulb, small dice
• 3 cloves garlic, minced
• 3 large eggs
• 1 cup grated white cheddar cheese
• 1/2 cup panko breadcrumbs
• 3 Tbsp finely chopped chives
• 3 Tbsp chopped parsley 

Caramelized Leek Layer

• 1 long leek (white & light green parts only), sliced into 1/2 inch rounds
• 1/2 cup finely grated parmesan
• 1 sprig thyme, leaves removed (≈1 Tbsp)
• Butter, for greasing
• Olive oil, for frying

METHOD

Preheat & prepare pan

Preheat oven to 350°F. Grease and line the base and sides of a standard loaf pan with parchment paper.

Make the loaf

In a large pan, heat a drizzle of olive oil over medium heat. Add leek, onion, and fennel; season with 1 tsp salt. Cook 10–15 minutes, stirring often, until soft and translucent. Add zucchini and garlic; cook 4–5 minutes, until softened and moisture has mostly evaporated. Transfer to a bowl; cool  10 minutes. Once cooled, add eggs, cheddar, breadcrumbs, chives and parsley. Season with 1/4 tsp salt; mix until just combined.

Caramelize leeks for layering 

In a large pan over high heat, drizzle olive oil. Lay leek rounds in a single layer. Sear 3-4 minutes per side until golden and caramelized. Remove from heat.

Assemble & bake

Brush the sides of the loaf pan with softened butter (leave base unbuttered). Add Parmesan and tilt to coat sides. Scatter thyme on the base; arrange caramelized b leek rounds neatly. Spoon loaf mixture over the top, spreading evenly. Sprinkle with reserved Parmesan and a few pats of butter on top. 

Bake 45–50 minutes on the lower-middle rack, until golden and firm to touch.

Cool & serve

Cool 10 minutes in the pan, then invert onto a serving plate. Serve warm or at room temperature. Enjoy with an interesting herbaceous white wine. We had it with a skin contact Sauvignon Blanc that was just perfect with this!