Zucchini Au Gratin

  • Yield: 6 servings


1tablespoon butter
1 onion, coarsely chopped
2pounds zucchini, sliced 1/4-inch thick (about 6 cups)
1 1/2cups coarsely chopped tomatoes
Salt and pepper to taste
1/4teaspoon ground nutmeg
2tablespoons all-purpose flour
1cup skim milk
1/2cup fresh whole wheat breadcrumbs
1cup reduced-fat shredded light Jarlsberg cheese (light Swiss cheese)


  1. Preheat oven 350F. Apply non-stick cooking spray to a medium size baking dish.
  2. Melt butter in a large non-stick skillet and cook onion on medium heat for 5 minutes
  3. Add zucchini, cook vegetables for 10 minutes, lid on.
  4. Add tomatoes and cook an additional 5 minutes. Season to taste and add nutmeg.
  5. Stir in flour, and gradually add milk. Bring to boil, lower heat and stir until thick. Transfer to ingredients to medium size baking dish.
  6. Combine breadcrumbs and cheese in a mixing bowl to sprinkle on top zucchini mixture.
  7. Bake 15 to 20 minutes, or when cheese is bubbly and brown.

Recipe by Holly Clegg


Nutritional Info *per serving

  • Calories 138
  • Fat 5g
  • Saturated Fat 2g
  • Cholesterol 10mg
  • Sodium 151mg
  • Carbohydrate 15g
  • Fiber 3g
  • Sugars 8g
  • Protein 11g