Yields: 4 Servings.
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
¼ cup Parmesan cheese, freshly grated
2 teaspoons fresh thyme, chopped
1 garlic clove, minced
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.
print it
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
For the owner of The Country Biscuit, welcoming diners is the fulfillment of a decades-long dream. And diners’ dreams come true when they try the glazed biscuit doughnut holes.
Black bears are the embodiment of North Carolina’s adventurous spirit, immense and wild.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
