Quick Summer Squash and Bell Pepper Gratin

I don’t make a lot of side dishes in general but especially not gratins.  While they are DELICIOUS, they tend to be heavy and filled with cheeses and creams.  Yum yum, but not so good for the tum tum.  Well not so good for the waist anyway.

I saw this gratin in this month’s issue of Cooking Light Magazine.  It intrigued me for a couple of reasons.  For one, there is no cream, no cream of mushroom soup, and no butter.  The only cheese is a small amount of Parmesan mixed into the breadcrumbs.  Second, it was marked in the issue as a staff favorite.  I’m always intrigued to try the staff favorites to see what their professional tastebuds like best.

A lot of gratins take ages to cook but, this baby bakes in just 9 minutes!  So if you need a quick side dish that is fresh and isn’t just steamed broccoli or canned veggies, this is a great option.  Use up that summer squash from the garden!  To make the process faster, use a mandolin to slice the veggies.



2 tablespoons olive oil, divided
1 cup thinly vertically sliced onion
1 cup sliced orange bell pepper
1 large garlic clove, minced
1/4 cup dry white wine
3/8 teaspoon kosher salt
3/8 teaspoon black pepper
1 1/2 cups thinly sliced zucchini
1 1/2 cups thinly sliced yellow squash
2 1/2 ounces whole-wheat bread
1 tablespoon chopped fresh oregano
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon sherry vinegar


1. Preheat oven to 450°.

2. Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, and garlic to pan; sauté 4 minutes. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish. Arrange zucchini and squash slices in a single layer over onion mixture.

3. Place bread in a mini food processor; pulse until coarsely ground. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture. Bake at 450° for 8 minutes. Preheat broiler to high (do not remove dish from oven). Broil 2 minutes or until browned. Drizzle with vinegar.



2 thoughts on “Quick Summer Squash and Bell Pepper Gratin

  1. Pingback: Just an Opinion

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