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.
- Serves: 6
- Calories: 235
- Fat: 12.1
- Saturated fat: 4.4
- Carbohydrates: 21.2
- Sodium: 443
- Fiber: 3.9
- Protein: 12.2
- Cholesterol: 123
- 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
- Preheat oven to 375°.
- 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.
- 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 7inch glass or ceramic baking dish coated with cooking spray.
- 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.
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