Summer Vegetable Gratin

Submitted by Theresa P

"This recipe comes from the Better Homes and Gardens America's Hometown Favorites Cookbook. I like vegetables and, I love this! It makes a great side dish! I can eat this as the main entrée with a salad and bread. It is a great meal."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 large leeks, sliced 1/4-inch thick (1 cup)
• 1 medium zucchini, sliced 1/4-inch thick (1&1/4 cups)
• 1 medium yellow squash, sliced 1/4-inch thick (1&1/4 cups)
• 2 tablespoons olive oil
• salt
• pepper
• 2 tablespoons fine dry breadcrumbs
• 2 tablespoons finely grated parmesan cheese
• 2 teaspoons fresh thyme (please use fresh, it makes all the difference)
• 1 minced garlic clove

directions

1. Coat a shallow 2 quart baking dish with non stick cooking spray; set aside.
2. Rinse,trim and slice leeks; pat dry with paper towel.
3. In a medium bowl, combine leeks, zucchini, yellow squash and 1 tablespoon of the oil.
4. Sprinkle with salt and pepper.
5. Transfer vegetables to prepared baking dish.
6. In a small bowl, stir together bread crumbs, cheese, thyme, garlic and remaining 1 tablespoon olive oil.
7. Sprinkle crumb mixture evenly over vegetables.
8. Bake at 425°F for 20-25 minutes or until vegetables are tender.

Reviews

[HEP MEP]

Loved it! Summer squash is one of my faves, and this tasted great. I did double the amount of breadcrumbs and Parmesan, and I made sure to get fresh thyme. Very tasty and I'm sure this will become one of my summertime treats.Had it with chicken and a potato puff. Thanks for the wonderful - and easy - recipe.