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Summer Vegetable Gratin (2.5 Pts

Summer Vegetable Gratin (2.5 PTS recipe image
This Summer Vegetable Gratin transforms humble seasonal produce into an elegant side dish with minimal effort. Tender leeks, zucchini, and yellow squash are roasted until just soft, then topped with a savory mixture of fine dry bread crumbs, sharp Parmesan cheese, fresh thyme, and minced garlic. The olive oil binds the topping, creating a golden, crunchy crust that contrasts beautifully with the moist vegetables inside. It&# 226;€™s a perfect vegetarian addition to weeknight dinners or summer potlucks. Simple, fresh, and aromatic, this dish highlights the natural sweetness of summer squash while delivering satisfying texture and flavor in every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 159.8
Dietary: Vegetarian
Description
This Summer Vegetable Gratin transforms humble seasonal produce into an elegant side dish with minimal effort. Tender leeks, zucchini, and yellow squash are roasted until just soft, then topped with a savory mixture of fine dry bread crumbs, sharp Parmesan cheese, fresh thyme, and minced garlic. The olive oil binds the topping, creating a golden, crunchy crust that contrasts beautifully with the moist vegetables inside. It&# 226;€™s a perfect vegetarian addition to weeknight dinners or summer potlucks. Simple, fresh, and aromatic, this dish highlights the natural sweetness of summer squash while delivering satisfying texture and flavor in every bite.
Ingredients
  • Nonstick cooking spray
  • 2 large Leeks -- sliced 1/4" thick
  • 1 medium Zucchini -- sliced 1/4" thick
  • 1 medium Yellow summer squash -- sliced 1/4" thick
  • 2 tablespoons Olive oil
  • 2 tablespoons Fine dry bread crumbs
  • 2 tablespoons Finely shredded Parmesan cheese
  • 2 teaspoons Snipped fresh thyme
  • 1 clove Garlic -- minced
Directions
  1. 1
    Preheat oven to 425 degrees F (220 degrees C).
  2. 2
    Lightly coat a shallow 2-quart baking dish with nonstick cooking spray.
  3. 3
    In a medium bowl, toss sliced leeks, zucchini, and yellow squash with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
  4. 4
    Spread the vegetables in an even layer in the prepared baking dish.
  5. 5
    In a small bowl, combine the remaining 1 tablespoon olive oil, fine dry bread crumbs, Parmesan cheese, fresh thyme, and minced garlic.
  6. 6
    Sprinkle the crumb mixture evenly over the vegetables.
  7. 7
    Bake for 20 to 25 minutes, or until the vegetables are tender and the topping is golden brown.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 159.8kcal
% Daily Value *
Total Fat 10.3g16%
Saturated Fat 2.5g13%
Cholesterol 6.6mg3%
Sodium 176.6mg8%
Total Carbohydrate 13.1g5%
Dietary Fiber 2.0g8%
Sugars 2.9g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: summer, vegetables, gratin, leeks, zucchini, squash, parmesan, garlic, thyme, bread crumbs, roasted, side dish, oven, crispy, herbs, olive oil, healthy, easy, dinner, seasonal
Read it online: https://www.chefs-mate.com/recipe/summer-vegetable-gratin-2-5-pts/