Name: Summer Vegetable Gratin
Ingredients: 1 zucchini (cut into ¼-inch-thick slices (1¼ cups)); 1-2 yellow squash (cut into ¼-inch-thick slices (1¼ cups)); 1 large leek* or onion (cut into ¼-inch-thick slices (about 1 cup)); 2 tablespoons olive oil (divided); Salt and pepper to taste; 2 tablespoons Italian-style bread crumbs; 1/4 cup Parmesan cheese (freshly grated); 2 teaspoons fresh thyme (chopped); 1 garlic clove (minced)

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Summer Vegetable Gratin

Course: Side Dish

Servings:

Author: Our State, August 2012

Ingredients

1 zucchini cut into ¼-inch-thick slices (1¼ cups)
1-2 yellow squash cut into ¼-inch-thick slices (1¼ cups)
1 large leek* or onion cut into ¼-inch-thick slices (about 1 cup)
2 tablespoons olive oil divided
Salt and pepper to taste
2 tablespoons Italian-style bread crumbs
1/4 cup Parmesan cheese freshly grated
2 teaspoons fresh thyme chopped
1 garlic clove minced

Instructions

Combine the zucchini, yellow squash, leek, 1 tablespoon olive oil, salt, and pepper in a bowl, and toss well to coat. Spoon into a 2-quart baking dish lightly coated with nonstick cooking spray.
Combine 1 tablespoon olive oil, bread crumbs, cheese, thyme, and garlic in a bowl, and mix well. Sprinkle evenly over the vegetables.
Bake, covered, at 425° for 10 minutes. Bake, uncovered, for 10 minutes longer or until the vegetables are tender.
*To prepare leeks, trim so that only the white and pale green parts remain. Cut lengthwise, and rinse under cold, running water to remove sand and grit.