** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Brush a 9-inch Pyrex pie plate or gratin dish with oil.
3. Trim stem ends of leeks; cut the white and light green parts into 1/4-inch thick diagonal rounds.
4. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand.
5. Pat dry. Slice the zucchini and yellow squash diagonally into 1/4-inch thick slices.
6. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, and salt and pepper to taste.
7. Arrange vegetable slices in bottom of pie plate, slightly overlapping them.
8. In a small bowl, combine bread crumbs, parmesan, garlic, thyme and salt and pepper to taste.
9. Mix in the remaining 1 tablespoon oil until mixture is crumbly.
10. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes.
Comments on Summer Vegetable Gratin Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is very low-sodium with 78.25mg per serving and low-cholesterol with 2mg per serving
This recipe is high in Vitamin A with 45% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Cheese, Garlic, Olive Oil allergies.