Total Time
45mins
Prep 20 mins
Cook 25 mins

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.

Ingredients Nutrition

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

(1)
Most Helpful

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.

HEP MEP August 06, 2003

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