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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe comes from the Better Homes and Gardens America's Hometown Favorites Cookbook. I like vegetables and, I love this! It makes a great side dish! I can eat this as the main entrée with a salad and bread. It is a great meal. Ingredients:
2 large leeks, sliced 1/4-inch thick (1 cup) |
1 medium zucchini, sliced 1/4-inch thick (1&1/4 cups) |
1 medium yellow squash, sliced 1/4-inch thick (1&1/4 cups) |
2 tablespoons olive oil |
salt |
pepper |
2 tablespoons fine dry breadcrumbs |
2 tablespoons finely grated parmesan cheese |
2 teaspoons fresh thyme (please use fresh, it makes all the difference) |
1 minced garlic clove |
Directions:
1. Coat a shallow 2 quart baking dish with non stick cooking spray; set aside.
2. Rinse,trim and slice leeks; pat dry with paper towel.
3. In a medium bowl, combine leeks, zucchini, yellow squash and 1 tablespoon of the oil.
4. Sprinkle with salt and pepper.
5. Transfer vegetables to prepared baking dish.
6. In a small bowl, stir together bread crumbs, cheese, thyme, garlic and remaining 1 tablespoon olive oil.
7. Sprinkle crumb mixture evenly over vegetables.
8. Bake at 425°F for 20-25 minutes or until vegetables are tender.
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