This dish was inspired by my mom’s sauteed veggies that she makes in the summer alongside angel hair pasta. She tosses lots of bright vegetables into a skillet with olive oil and cooks them until they are soft. I decided to bake my veggies and top them with a bit of crumbly light cracker.
- 2 tablespoons butter
- 1 large red bell pepper, diced
- 1/2 medium white onion, diced
- 3 zucchini, sliced into half moon shapes
- 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
Directions1. 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. Bake for 30 minutes. Sprinkle parmesan cheese on top before serving!
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1 tablespoon grated Parmesan cheese
5 responses to “Yankee Recipes: Zucchini Red Pepper Gratin”
Wow I am so proud you took my recipe and made it way better then I ever could! I can’t wait to eat this one. Not only a beautiful dish but a low calorie one at that.
Mmmmmm… this looks SO good 🙂
I LOVE zucchini but never know what to do with it.
You’re a great cook Mrs. Bear!!
Wow, that looks fantastic!
This looks amazing. Thanks for sharing a new veggie option with us! Can’t wait to make it on my own.
Sounds yummy, and sure looks pretty in that Longaberger butternut dish!!