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

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.