Summer Vegetable Gratin from Recipes of Note

Ingredients

Yield: 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.

Recipes of Note: A collection of recipes from the Greensboro Symphony GuildAdditional recipes from Recipes of Note that appeared originally with this one:
Sweet Potatoes with Roasted Honey Vinaigrette
Shrimp and Creamy Grits

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.