Easy Pepper and Squash Gratin Recipe - Comfort Food Classic

Pepper and Squash Gratin

YIELD Makes 8 servings

INGREDIENTS

12 ounces russet potato, unpeeled 8 ounces yellow summer squash, thinly sliced 8 ounces zucchini, thinly sliced 2 cups frozen pepper stir-fry blend, thawed 1 teaspoon dried oregano leaves 1/2 teaspoon salt Black pepper 1/2 cup grated Parmesan cheese or shredded reduced-fat sharp Cheddar cheese 1 tablespoon butter or margarine, cut into 8 pieces

PREPARATION:

1. Preheat oven to 375°F. Spray 12X8-inch glass baking dish with nonstick cooking spray. Pierce potato several times with fork. Microwave on HIGH 3 minutes. Cut potato into thin slices.
2. Layer half of potatoe slices, yellow squash, zucchini, pepper stir-fry blend, oregano, salt, black pepper and cheese in prepared baking dish. Repeat layers. Top with butter. Cover tightly with foil; bake 25 minutes or until vegetables are just tender. Remove foil; bake 10 minutes more or until lightly browned.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1/8 of total recipe Fiber 2 g Carbohydrate 15 g Cholesterol 8 mg Saturated Fat 2 g Total Fat 3 g Calories from Fat 26 % Calories 106 Protein 4 g Sodium 267 mg DIETARY EXCHANGE: Fat 1/2 Starch 1