Cooking Light has long been my go-to reference for great food in a lighter version of old familiar favorites. This summer gratin is a great example of utilizing the farmers market and adding some great color, taste and healthy vegetables to your table.  I would cut back on the whole eggs, utilizing egg-whites and one whole egg if you want to make this dish even lighter.  It will still be wonderful. If you want to go even a little lighter, forgo the  bread — stick to the quinoa, it’s a healthier option.



Tomato, Squash Gratin
Nutrition Information
  • Serves: 6
  • Calories: 235
  • Fat: 12.1
  • Saturated fat: 4.4
  • Carbohydrates: 21.2
  • Sodium: 443
  • Fiber: 3.9
  • Protein: 12.2
  • Cholesterol: 123
Prep time: 
Cook time: 
Total time: 
  • 5 teaspoons olive oil, divided
  • 2 cups chopped red onion
  • 1½ cups chopped red bell pepper
  • 1 pound yellow squash, cut into ¼-inch thick slices (about 3½ cups)
  • 1 tablespoon minced garlic
  • ½ cup cooked quinoa
  • ½ cup thinly sliced fresh basil, divided
  • 1½ teaspoons chopped fresh thyme
  • ¾ teaspoon salt, divided
  • ½ teaspoon black pepper
  • ½ cup 2% reduced-fat milk
  • 3 ounces aged Gruyère cheese, shredded (about ¾ cup)
  • 3 large eggs, lightly beaten
  • Cooking spray
  • 1½ ounces French bread baguette, torn
  • 1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices
  1. Preheat oven to 375°.
  2. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, ¼ cup basil, thyme, ½ teaspoon salt, and black pepper.
  3. Combine remaining ¼ teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.
  4. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining ¼ cup basil.