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Summer Vegetable Gratin
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: French
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 175
% Daily Value**
Total Fat 12g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 2mg
Sodium 78mg
Total Carbohydrate 17g
Dietary Fiber 4g
Sugars 6g
Protein 4g
Vitamin A  45%Vitamin C  25%
Calcium  10%Iron  10%
Potassium  16%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Summer Vegetable Gratin

Date Added: January 27, 2021


2 Leeks washed, soaked, finely julienned, blanched and drained
1 Zucchini grated
1 Yellow Squash cut lengthwise and then in 1/4-inch slices
3 Tablespoons Olive Oil or lard
2 Tablespoons Plain Bread Crumbs
2 Tablespoons Parmesan Cheese grated
1 Clove Of Garlic minced
2 Teaspoons Fresh Thyme Leaves chopped or
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1. Heat oven to 425 degrees.

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.

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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.
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