Vegetable: Summer Vegetable Gratin

posted by RisaG 09-22-100 6:22 PM

* Exported from MasterCook *
Summer Vegetable Gratin
Recipe By : Perennial Palate, Southborough Gardeners, Southborough, MA
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Side Dish
Amount Measure Ingredient -- Preparation Method
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nonstick cooking spray
2 large leeks -- sliced 1/4" thick*
1 medium zucchini -- sliced 1/4" thick
1 medium yellow summer squash -- sliced 1/4" thick
2 tbsp. olive oil
2 tbsp. fine bread crumbs -- dry
2 tbsp. Parmesan cheese -- freshly grated
2 tsp. fresh thyme -- snipped
1 clove garlic -- minced


Preheat oven to 425 degrees F. Coat a shallow 2 qt baking dish with cooking spray; set aside. Rinse and trim leeks; pat dry with paper towel.

In a medium bowl, combine leeks, zucchini, summer squash, and 1 tbsp. oil. Sprinkle with salt and pepper. Transfer vegetables to prepared dish.

In a small bowl, stir together the bread crumbs, cheese, thyme, garlic and remaining oil. Sprinkle crumb mixture evenly over vegetables. Bake in a 425F oven for 20-25 minutes or until vegetables are tender.
Makes 4 side dish servings (or 2 main dish servings).

Per serving: 117 calories, 8g total fat, 1g sat fat, 2mg chol, 104mg sodium, 10g carbo, 3g fiber, 3g protein.
Dietary exchanges: 2 vegetable, 1-1/2 fat
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NOTES : You may substitute a few scallions and used the green and white parts. If using leeks, please clean them well. Cut them apart, down the middle of the white part, and wash out the dirt. Do not use the tops as they are tough. They can be saved for broth making though.

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