Summer Vegetable Gratin from Recipes of Note


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

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