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Quick Summer Squash and Bell Pepper Gratin

Photo: Erin Kunkel; Styling: Chelsea Zimmer

Hands-on time 25 mins
Total time 25 mins
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.