Summer Squash and Bell Pepper Gratin
Guest writer: Amber Gonzalez, UNM nutrition major
Summer squash is in and ready to bring some wonderful flavors to your plate. With high amounts of vitamin C, magnesium, dietary fiber, phosphorus, potassium, folate, vitamin B6 and vitamin K, it makes the perfect healthy bonus to any meal. In addition summer squash is low in calories, cholesterol and sodium so you can feel great eating them. The nutrients provided by summer squash promotes healthy blood sugar regulation and is believed to have anti-inflammatory properties. There are so many to choose from, but all are delicious!
- 2 tablespoons olive oil, divided
- 1 cup thinly vertically sliced onion
- 1 cup sliced orange bell pepper
- 1 large garlic clove, minced
- 1/4 cup dry white wine
- 3/8 teaspoon kosher salt
- 3/8 teaspoon black pepper
- 1 1/2 cups thinly sliced zucchini
- 1 1/2 cups thinly sliced yellow squash
- 2 1/2 ounces whole-wheat bread
- 1 tablespoon chopped fresh oregano
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- Preheat oven to 450°.
- Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, and garlic to pan; sauté 4 minutes. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish. Arrange zucchini and squash slices in a single layer over onion mixture.
- Place bread in a mini food processor; pulse until coarsely ground. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture. Bake at 450° for 8 minutes. Preheat broiler to high (do not remove dish from oven). Broil 2 minutes or until browned.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!