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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.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    6 servings


  • 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


  • 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.
Nutrition 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.

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