Pepper and Squash Gratin

Pepper and Squash Gratin

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 teaspoon salt
Black pepper
1/2 cup grated Parmesan cheese or shredded reduced-fat sharp Cheddar cheese
1 tablespoon butter or margarine, cut into 8 pieces


  1. 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.
  2. 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.

Nutritional Information

Serving Size: 1/8 of total recipe
Calories 106
Calories from Fat 26 %
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 8 mg
Carbohydrate 15 g
Fiber 2 g
Protein 4 g
Sodium 267 mg

Dietary Exchange

Starch 1
Fat 1/2

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