• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large leeks , white and light-green parts

  2. 1 medium zucchini , sliced diagonally

  3. 1.00 medium yellow squash, sliced diagonally

  4. 1/4 inch thick

  5. 3 tablespoon(s) olive oil , plus more for coating dish

  6. Salt

  7. Freshly ground pepper to taste

  8. 2 tablespoon(s) plain bread crumbs

  9. 2 tablespoon(s) freshly grated Parmesan

  10. 1 clove(s) (medium) garlic , minced

  11. 2 teaspoon(s) fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. Heat oven to 425 degrees F. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut into 1/4-inch-thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, salt, and pepper to taste. Arrange vegetable slices in bottom of pie plate, slightly overlapping them.

  2. In a small bowl, combine bread crumbs, Parmesan, garlic, thyme, salt, and pepper to taste. Mix in the remaining 1 tablespoon oil until mixture is crumbly. Sprinkle the crumb mixture over vegetables, and bake until the bread crumbs are golden brown and vegetables are tender, about 25 minutes.

  3. Looking for vegetable recipes? Try our best asparagus recipes , eggplant recipes , or zucchini recipes .


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