Vegetable Gratin Recipe by Turnips2Tangerines

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Ingredients

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