Low Sodium Vegetable Gratin
Elevate your dinner table with this vibrant and wholesome Low Sodium Vegetable Gratin, a heart-healthy twist on the classic gratin recipe. Featuring layers of colorful zucchini, yellow squash, sweet potato, and bell pepper, this dish is packed with nutrient-dense vegetables and topped with juicy cherry tomatoes for a burst of freshness. A luscious dairy-free béchamel sauce, made with almond milk and nutritional yeast, adds creamy richness without the unwanted sodium or dairy. Finished with golden, crisp unsalted breadcrumbs, this gratin is as satisfying as it is nourishing. Perfect for those watching their sodium intake, this dish makes a visually stunning centerpiece for any meal and pairs wonderfully with a fresh salad or lean protein. Ready in just over an hour, this recipe is as easy as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Sweet potato
- 1 medium Red bell pepper
- 1.5 cups Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 2 cups Unsweetened almond milk
- 2 tablespoons All-purpose flour
- 2 tablespoons Nutritional yeast
- 0.5 cup Unsalted breadcrumbs
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with a small amount of olive oil or a non-stick spray.
Wash and thinly slice the zucchini, yellow squash, and sweet potato into uniform 1/8-inch thick rounds. Seed and slice the red bell pepper into thin strips. Halve the cherry tomatoes. Set all vegetables aside.
In a small bowl, mix together the olive oil, garlic powder, onion powder, dried thyme, and ground black pepper. Toss the sliced vegetables in this seasoning mixture until evenly coated.
Layer the vegetables in the prepared baking dish, alternating zucchini, yellow squash, sweet potato, and red bell pepper to create a colorful pattern. Scatter cherry tomatoes on top.
To make the dairy-free béchamel sauce, heat a medium saucepan over medium heat. Add the flour and whisk it constantly for 1-2 minutes to slightly toast it. Slowly add almond milk, whisking continuously to avoid lumps, and cook until the sauce thickens, about 5-7 minutes.
Once the sauce has thickened, remove it from the heat and stir in the nutritional yeast. Pour the sauce evenly over the vegetables in the baking dish.
Sprinkle the unsalted breadcrumbs evenly over the top of the gratin for a crispy finish.
Cover the dish tightly with aluminum foil and bake for 30 minutes in the preheated oven. Then, uncover and bake for an additional 15 minutes, or until the vegetables are tender and the top is golden brown.
Remove from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 62.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1206 mg | 93% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3496 mg | 74% | |
*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.
