Low Fat Vegetable Gratin
Elevate your veggie game with this delicious and nutritious Low Fat Vegetable Gratin, a wholesome twist on the traditional comfort food classic. Featuring vibrant layers of zucchini, yellow squash, carrots, potatoes, and onions, this recipe combines hearty vegetables with a creamy, low-fat sauce made from Greek yogurt, low-sodium vegetable broth, and a touch of milk. Topped with a crispy blend of panko breadcrumbs and reduced-fat Parmesan cheese, it delivers indulgent flavor without the guilt. Perfect for meal-prep enthusiasts or as a satisfying vegetarian side dish, this oven-baked gratin offers a golden, bubbly finish that pairs beautifully with lean proteins or fresh green salads. Ready in just under an hour, this nutritious, flavorful recipe is sure to become a weekly favorite for those seeking healthy comfort food options.
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Recipe Information
Ingredients
- 2 medium, sliced Zucchini (courgette)
- 2 medium, sliced Yellow squash
- 3 medium, thinly sliced Carrots
- 2 medium, thinly sliced Potatoes
- 1 large, thinly sliced Onions
- 1.5 cups Milk (low-fat)
- 0.5 cup Plain Greek Yogurt (non-fat)
- 0.5 cup Vegetable broth (low-sodium)
- 2 tablespoons All-purpose flour
- 2 cloves, minced Garlic
- 2 teaspoons Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese (reduced-fat, grated)
- 4 sprays Olive oil spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil spray.
Slice all vegetables (zucchini, yellow squash, carrots, potatoes, and onion) into evenly thin slices to ensure uniform cooking.
Layer the vegetables in the baking dish, alternating slices of zucchini, yellow squash, carrot, potato, and onion.
In a medium saucepan over medium heat, whisk together the flour and 1/4 cup of the milk until smooth. Gradually add the rest of the milk and vegetable broth, whisking constantly to prevent lumps from forming.
Add minced garlic, Italian seasoning, salt, and black pepper to the saucepan. Stir frequently while heating until the mixture thickens slightly (about 5 minutes).
Remove the saucepan from heat and stir in the non-fat Greek yogurt until fully combined.
Pour the creamy sauce evenly over the layered vegetables. Tilt the baking dish gently to spread the sauce throughout.
In a small bowl, combine panko breadcrumbs and grated reduced-fat Parmesan cheese. Sprinkle this mixture evenly over the top of the vegetables.
Lightly spray the breadcrumb topping with olive oil spray to help it crisp during baking.
Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the top is golden and bubbly.
Remove from the oven and let the gratin cool for 5–10 minutes before serving.
Serve as a standalone dish or alongside your favorite lean protein.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 67.8 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1833 mg | 141% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5913 mg | 126% | |
*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.
