Summer Vegetable Gratin (2.5 Pts)

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 tablespoon olive oil
• 2 tablespoon fine dry bread crumbs
• 2 tablespoon Parmesan cheese finely shredded
• 2 teaspoons fresh thyme snipped
• 1 clove Garlic minced

Instructions

1. 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.
2. 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.
3. 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.
4. Mastercook Formatted by Doug (bulldog9~~at;mediaone.net); AllPointedRecipes
5. 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.
6. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0