Fall Vegetable Gratin Low Fat 3 Ww Points
Indulge in the wholesome flavors of fall with this Low-Fat Fall Vegetable Gratin, a comforting yet guilt-free dish that's just 3 WW points per serving! Packed with seasonal favorites like butternut squash, zucchini, carrots, and cauliflower, this recipe offers a medley of vibrant, nutrient-rich vegetables baked to perfection. A creamy, low-fat milk and vegetable broth sauce binds everything together, while a golden, crispy topping of Parmesan cheese and whole wheat panko breadcrumbs adds the perfect crunch. With only 15 minutes of prep time, this easy, oven-baked dish is ideal as a nutritious side or a vegetarian main course. Try this lightened-up gratin for a cozy, savory meal that's as healthy as it is satisfying!
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Recipe Information
Ingredients
- 2 cups (peeled and diced) Butternut squash
- 1 cup (diced) Zucchini
- 1 cup (sliced into coins) Carrots
- 1 cup (florets) Cauliflower
- 1 small (thinly sliced) Yellow onion
- 1 second spritz Olive oil spray
- 2 cloves (minced) Garlic
- 1 teaspoon (chopped) Fresh thyme
- 1 cup Low-fat milk
- 1 cup Vegetable broth
- 1.5 tablespoons Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup (grated, low-fat or regular) Parmesan cheese
- 0.25 cup (whole wheat, if available) Panko breadcrumbs
- 1 light coat Cooking spray
Instructions
Preheat the oven to 375°F (190°C).
Lightly spray a large baking dish with olive oil spray and set aside.
In a large mixing bowl, combine butternut squash, zucchini, carrots, cauliflower, and sliced onion. Add the minced garlic and fresh thyme, then lightly spray with olive oil spray and toss to coat evenly.
Spread the vegetable mixture evenly into the prepared baking dish.
In a medium saucepan over low heat, whisk together low-fat milk, vegetable broth, cornstarch, salt, and black pepper. Cook until the mixture begins to thicken, about 5-7 minutes, stirring frequently.
Pour the thickened sauce evenly over the vegetables in the baking dish.
In a small bowl, mix together grated Parmesan cheese and panko breadcrumbs. Sprinkle the mixture evenly over the top of the gratin.
Lightly coat the top of the gratin with cooking spray to help the topping crisp up during baking.
Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the topping is golden brown and crispy.
Remove from the oven and let the gratin rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 47.1 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 860 mg | 66% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2956 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
