Pepper and Squash Gratin
Makes 8 servings
|12||ounces russet potato, unpeeled|
|8||ounces yellow summer squash, thinly sliced|
|8||ounces zucchini, thinly sliced|
|2||cups frozen pepper stir-fry blend, thawed|
|1||teaspoon dried oregano leaves|
|1/2||cup grated Parmesan cheese or shredded reduced-fat sharp Cheddar cheese|
|1||tablespoon butter or margarine, cut into 8 pieces|
- Preheat oven to 375°F. Spray 12X8-inch glass baking dish with nonstick cooking spray. Pierce potato several times with fork. Microwave on HIGH 3 minutes. Cut potato into thin slices.
- Layer half of potatoe slices, yellow squash, zucchini, pepper stir-fry blend, oregano, salt, black pepper and cheese in prepared baking dish. Repeat layers. Top with butter. Cover tightly with foil; bake 25 minutes or until vegetables are just tender. Remove foil; bake 10 minutes more or until lightly browned.
|Serving Size:||1/8 of total recipe|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||26 %|
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