Summer Squash Pepper Gratin Recipe

Summer Squash Pepper Gratin Recipe
Summer Squash Pepper Gratin Recipe photo by Taste of Home
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Summer Squash Pepper Gratin Recipe

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"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 through. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Summer Squash Pepper Gratin in Quick Cooking July/August 2004, p16

Nutritional Facts

1 cup: 121 calories, 5g fat (0 saturated fat), 0 cholesterol, 0 sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Cover and bake at 375° for 20-25 minutes or until squash is crisp-tender. Uncover; bake 10 minutes longer or until heated through. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Summer Squash Pepper Gratin in Quick Cooking July/August 2004, p16

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