INGREDIENTS

INSTRUCTIONS

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
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. Slice the zucchini and yellow squash
diagonally into 1/4-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@prodigy.net"
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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