Provencal Summer Squash and Potato Gratin

1. 1

   Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.

2. 2

   Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand.

3. 3

   Shingle the vegetables in the prepared baking dish in one layer.

4. 4

   Season with salt and pepper.

5. 5

   Sprinkle with the rosemary leaves and drizzle with olive oil.

6. 6

   Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.

7. 7

   Remove the foil; sprinkle with the cheese.

8. 8

   Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more.

9. 9

   Let stand at least 10 minutes.

10. 10

    Serve warm or at room temperature.

11. 11

    Nutritional analysis per serving

12. 12

    Calories 87; Total Fat 5.2g (Sat Fat 2.2g, Mono Fat 1.7g, Poly Fat 0.3g) ; Protein 3g; Carb 8g; Fiber 1.5g; Cholesterol 5mg; Sodium 163mg

* Per serving · 4 servings · Values may vary.

No additional tips available.