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 cloves
Directions:
Coat a shallow 2 quart baking dish with non stick cooking spray; set aside.
Rinse,trim and slice leeks; pat dry with paper towel.
In a medium bowl, combine leeks, zucchini, yellow squash and 1 tablespoon of the oil.
Sprinkle with salt and pepper.
Transfer vegetables to prepared baking dish.
In a small bowl, stir together bread crumbs, cheese, thyme, garlic and remaining 1 tablespoon olive oil.
Sprinkle crumb mixture evenly over vegetables.
Bake at 425 F for 20-25 minutes or until vegetables are tender.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.