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Summer Squash Pepper Gratin

Summer Squash Pepper Gratin
"This satisfying side dish is one of our family's all-time favorites and looks beautiful on a buffet table, too," says Barbara Nowakowski from North Tonawanda, New York.
6 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1 large unpeeled potato (12 ounces)
  • 3/4 cup thinly sliced green pepper
  • 3/4 cup thinly sliced sweet red pepper
  • 1 teaspoon olive oil
  • 2 small yellow summer squash, thinly sliced
  • 2 small zucchini, thinly sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup shredded reduced-fat sharp cheddar cheese
  • 1 tablespoon butter

Directions

  • Pierce potato with a fork; place on a microwave-safe plate.
  • Microwave, uncovered, on high for 2-3 minutes or until tender but
  • firm. Cool slightly; cut into thin slices.
  • In a microwave-safe bowl, combine the green and red peppers; drizzle
  • with oil. Cover and microwave on high for 2 to 3-1/2 minutes or
  • until crisp-tender.
  • In a 1-1/2-qt. baking dish coated with cooking spray, layer half of
  • the potato, yellow squash, zucchini, pepper mixture, oregano, salt,
  • pepper and cheese. Repeat layers. Dot with butter.
  • Cover and bake at 375° for 20-25 minutes or until squash is
  • crisp-tender. Uncover; bake 10 minutes longer or until heated
© Taste of Home 2013

2 of 2

Summer Squash Pepper Gratin (continued)

Directions (continued)

  • through. Yield: 6 servings.
Nutrition Facts: One serving (1 cup) equals 121 calories, 5 g fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate, 0 fiber, 0 protein. Diabetic Exchanges: 1 vegetable, 1 fat.
© Taste of Home 2013