photograph by Matt Hulsman

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.

This story was published on

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.