Low Sodium Milano Gratin
Elevate your dinner table with this vibrant and flavorful Low Sodium Milano Gratin, a wholesome twist on the classic Italian casserole. Packed with slices of zucchini, eggplant, ripe tomatoes, and sweet red bell peppers, this dish delivers hearty layers of garden-fresh goodness. Tossed with fragrant garlic, fresh basil, and a splash of low sodium vegetable broth, the vegetables are baked to perfection under a bubbling blanket of mozzarella and Parmesan cheese, lending a creamy richness without overwhelming sodium levels. A golden breadcrumb topping infused with dried oregano adds a satisfying crunch, making this gratin both nutritious and indulgent. Ready in just over an hour and serving up to four, it's the ideal dish for anyone seeking a health-conscious, crowd-pleasing dinner. Perfect for family meals or dinner parties, this recipe beautifully combines rustic charm with a lighter, heart-healthy approach!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 3 large Tomatoes
- 1 medium Red bell pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 cloves Garlic
- 0.25 cup Fresh basil
- 0.5 cup Low sodium vegetable broth
- 1 cup Mozzarella cheese
- 0.25 cup Parmesan cheese
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini, eggplant, and tomatoes into 1/4-inch thick rounds. Seed and slice the red bell pepper into thin strips.
In a large skillet, heat 1 tablespoon of olive oil and the unsalted butter over medium heat.
Add minced garlic, and sauté for about 1 minute until fragrant.
Add the sliced vegetables to the skillet and sauté for about 5-7 minutes until they begin to soften. Stir occasionally.
Finely chop the fresh basil and set aside.
To prepare the sauce, add the low sodium vegetable broth and black pepper to the skillet, stirring to combine. Allow to simmer for another 2-3 minutes.
Layer the sautéed vegetables in a lightly greased 9x13 inch baking dish.
Sprinkle half of the mozzarella cheese and chopped basil over the layered vegetables.
Add another layer of vegetables and repeat with the remaining cheese and basil.
In a small bowl, mix together the breadcrumbs, Parmesan cheese, dried oregano, and remaining 1 tablespoon of olive oil.
Sprinkle the breadcrumb mixture evenly over the top of the gratin.
Cover the dish with aluminum foil and place in the preheated oven.
Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the top is golden and crisp.
Remove from the oven and let it cool for a few minutes before serving.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 6203 mg | 270% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 67.0 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1226 mg | 94% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3539 mg | 75% | |
*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.
