Summer Vegetable Gratin
Servings: 4
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.
Notes
Recipe By: Our State, August 2012
Serving Size: 4
Serving Size: 4
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