Yield: 4 servings
|1 medium||Yellow squash|
|3 tablespoons||Olive oil|
|Salt; to taste|
|Fresh ground pepper; to taste|
|2 tablespoons||Plain bread crumbs|
|2 tablespoons||Parmesan cheese; grated|
|1||Clove garlic; minced|
|2 teaspoons||Fresh thyme|
Heat oven to 425 degrees. Brush a 9-inch Pyrex pie plate or gratin dish with oil. Trim stem ends of leeks; cut the white and light green parts into ¼-inch thick diagonal rounds. Place in a bowl of cold water for 5 minutes to rid them of dirt and sand. Pat dry. Slice the zucchini and yellow squash diagonally into ¼-inch thick slices. In a medium bowl, gently toss leeks, zucchini, squash, 2 tablespoons olive oil, and salt and pepper to taste.
Arrange vegetable slices in bottom of pie plate, slightly overlapping them.
In a small bowl, combine bread crumbs, parmesan, garlic, thyme and 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.
Makes 4 servings.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 143 Calories (kcal); 11g Total Fat; (67% calories from fat); 3g Protein; 9g Carbohydrate; 2mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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