SUMMER SQUASH PEPPER GRATIN

Summer Squash Pepper Gratin image

"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.

Provided by Taste of Home

Time 50m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

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

Steps:

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 : Calories 121 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges