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Ingredientes

  • 2 large leeks, trimmed and cut into 1/4-inch slices
  • 2 lbs sliced (1/4-inch slices) zucchini, yellow summer squash and pattypan squash*
  • (2 lbs total, mixture of all 3)
  • 2 T olive oil
  • 2 t garlic and herb seasoning
  • 1 cup fine bread crumbs
  • 1/2 cup finely shredded Parmesan cheese
  • 2 t garlic and herb seasoning
  • 4 T butter, melted
  • 1- can cream of celery soup or reduced-fat condensed cream of celery soup
  • 1-1/2 cups shredded cheddar cheese
  • 1 T snipped fresh parsley, optional
  • Preheat oven to 350º F
  • Lightly grease a 2-quart casserole dish, set aside
  • In a medium bowl combine leeks, zucchini, yellow squash, 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, if using
  • Spoon over vegetables in prepared pan
  • Sprinkle with breadcrumb mixture

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1041g
Calories 1792  
Calories from Fat 981 55%
Total Fat 111.54g 139%
Saturated Fat 58.53g 234%
Trans Fat 0.0g  
Cholesterol 281mg 94%
Sodium 4746mg 198%
Potassium 1761mg 50%
Total Carbs 120.11g 32%
Dietary Fiber 11.2g 37%
Sugars 19.36g 13%
Protein 81.36g 130%
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