ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomato, Squash, and Red Pepper Gratin

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 30 mins
Total time 1 hr, 12 mins
Yield Serves 6
Serve with a salad of fresh summer greens.

Ingredients

  • 5 teaspoons olive oil, divided
  • 2 cups chopped red onion
  • 1 1/2 cups chopped red bell pepper
  • 1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups)
  • 1 tablespoon minced garlic
  • 1/2 cup cooked quinoa
  • 1/2 cup thinly sliced fresh basil, divided
  • 1 1/2 teaspoons chopped fresh thyme
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 cup 2% reduced-fat milk
  • 3 ounces aged Gruyère cheese, shredded (about 3/4 cup)
  • 3 large eggs, lightly beaten
  • Cooking spray
  • 1 1/2 ounces French bread baguette, torn
  • 1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices

Nutrition Information

  • calories 235
  • fat 12.1 g
  • satfat 4.4 g
  • monofat 5.3 g
  • polyfat 1.2 g
  • protein 12.2 g
  • carbohydrate 21.2 g
  • fiber 3.9 g
  • cholesterol 123 mg
  • iron 1.9 mg
  • sodium 443 mg
  • calcium 229 mg

How to Make It

  1. Preheat oven to 375°.

  2. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.

  3. Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.

  4. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.