Summer Vegetable Gratin (2.5 Pts)

Summer Vegetable Gratin (2.5 Pts) Ingredients

nonstick cooking spray	2 tablespoon fine dry bread crumbs
2 large leeks sliced 1/4" thick	2 tablespoon finely shredded Parmesan cheese
1 medium zucchini sliced 1/4" thick	2 teaspoons snipped fresh thyme
1 medium yellow summer squash sliced 1/4" thick	1 clove garlic minced
2 tablespoon olive oil

Instructions for Summer Vegetable Gratin (2.5 Pts)

Coat a shallow 2-quart baking dish with cooking spray; set aside. Rinseandtrim leeks; pat dry with paper towel. In a medium bowl, combine leeks,zucchini, yellow squash, and 1 tablespoon of the oil. Sprinkle with saltandpepper. Transfer vegetables to prepared dish.

In a small bowl, stir together bread crumbs, cheese, thyme, garlic and theremaining oil. Sprinkle crumb mixture evenly over vegetables. Bake in a425degree oven for 20 to 25 minutes or until vegetables are tender. Makes 4side-dish servings.

Nutritional Information: Per serving: 117 calories, 8 grams total fat (1gram sat. fat), 2 mg. cholesterol, 104 mg. sodium, 10 g. carbohydrates, 3g.fiber, and 3 g. protein. Dietary exchanges: 2 vegetable, 1 1/2 fat.

Mastercook Formatted by Doug (bulldog9~~at;mediaone.net); AllPointedRecipes













Per Serving (excluding unknown items): 95 Calories; 7g Fat (62.9% caloriesfrom fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;10mg Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



Main Ingredient: SquashCuisine: Italian

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