** 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.
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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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