Vegetable Gratin
A sensational gratin that will turn your squash into a masterpiece.
Servings 6 servings
Ingredients
- 2 large leeks, trimmed and cut into 1/4-inch slices
- 2 pounds sliced zucchini, yellow summer squash, pattypan squash or a combination of all.
- 2 tablespoons olive oil
- 2 teaspoons garlic and herb seasoning blend
- 1 cup fine bread crumbs
- 1/2 cup finely shredded Parmesan cheese
- 2 teaspoons garlic and herb seasoning blend
- 4 tablespoons butter, melted
- 1 can cream of celery soup
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon snipped fresh parsley
Instructions
- Preheat oven to 350°
- Lightly grease a 2-quart casserole dish, set aside.
- In a medium bowl, combine leeks, zucchini, yellow or pattypan squash.
- Toss with olive oil. Sprinkle with garlic and herb seasoning.
- Transfer vegetables to prepared casserole dish.
- In a small bowl, combine bread crumbs, Parmesan cheese, garlic and herb seasoning and melted butter, set aside.
- In a medium bowl, combine soup, cheese and parsley.
- Spoon over vegetables in prepared pan.
- Sprinkle with breadcrumb mixture.
- Bake casserole, covered for 20 to 25 minutes.
- Remove foil, bake an additional 20 to 25 minutes or until vegetables are tender and casserole is heated through.
- Let dish stand 5 to 10 minutes before serving.