Zucchini Red Pepper Gratin

This Zucchini Red Pepper Gratin dish was inspired by a dish by my Mom.

My Mom makes sautéed vegetables during the summer to serve alongside angel hair pasta. She tosses lots of bright vegetables into a skillet with olive oil and cooks them until they are soft. I wanted to omit the pasta and try baking the vegetables with cheese. I love how this dish is savory and salty with a bit of light cracker crumble on top. You could still eat this vegetable dish alongside pasta!  

Zucchini Red Pepper Gratin  

Ingredients

• 2 tablespoons butter
• 1 large red bell pepper – diced
• 1/2 medium white onion, diced
• 3 zucchini, sliced into half moon shapes
• 1 pinch dried herbs de provence
• salt & pepper
• non-stick cooking spray
• 2 tablespoons egg white (Egg Beaters)
• 2 tablespoons fat free milk
• 2 crumbled Light n Crispy Wasa crackers
• 1 tablespoon grated Parmesan cheese  

How to Make Zucchini Red Pepper Gratin

1. Preheat oven to 350 degrees F. Melt the butter in a skillet over low heat. Add the red pepper and onion and raise heat to med-low. Cook for 5 minutes or until the onion is translucent. Stir frequently.
2. Add the zucchini and spices – salt and pepper (2 shakes each). Cook for 5 minutes.
3. Spread the mixture in a baking dish coated with non-stick cooking spray.
4. In a small bowl, whisk the egg whites and milk together. Pour over the vegetables. Sprinkle the crumbled Wasa on top.
5. Bake for 30 minutes.
6. Sprinkle parmesan cheese on top before serving!  

Looking for more? TRY THIS VEGETABLE SOUP RECIPE!