Quick Summer Squash and Bell Pepper Gratin

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Quick Summer Squash and Bell Pepper GratinRecipe

Photo: Erin Kunkel; Styling: Chelsea Zimmer

You could also layer sliced tomatoes in between the onion mixture and the squash and bake a few minutes longer.

Serves 6 (serving size: about 1/2 cup)


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2 tablespoons olive oil, divided
1 cup thinly vertically sliced onion
1 cup sliced orange bell pepper
1 large garlic clove, minced
1/4 cup dry white wine
3/8 teaspoon kosher salt
3/8 teaspoon black pepper
1 1/2 cups thinly sliced zucchini
1 1/2 cups thinly sliced yellow squash
2 1/2 ounces whole-wheat bread
1 tablespoon chopped fresh oregano
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon sherry vinegar


Hands-on: 25 Minutes
Total: 25 Minutes

1. Preheat oven to 450°.

2. Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, and garlic to pan; sauté 4 minutes. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish. Arrange zucchini and squash slices in a single layer over onion mixture.

3. Place bread in a mini food processor; pulse until coarsely ground. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture. Bake at 450° for 8 minutes. Preheat broiler to high (do not remove dish from oven). Broil 2 minutes or until browned. Drizzle with vinegar.

Created date

April 2016

Nutritional Information

Calories 123
Fat 6.6 g
Satfat 1.6 g
Monofat 3.8 g
Polyfat 1 g
Protein 5 g
Carbohydrate 10 g
Fiber 2 g
Cholesterol 4 mg
Iron 1 mg
Sodium 247 mg
Calcium 84 mg
Sugars 4 g
Est. Added Sugars 1 g