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Scalloped Squash, Red Pepper, and Corn Gratin with Cheddar Crust Recipe

Scalloped Squash, Red Pepper, and Corn Gratin with Cheddar Crust Recipe

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Scalloped Squash, Red Pepper, and Corn Gratin with Cheddar Crust

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Ingredients

Count

Nutrition

256

Calories

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Ingredients:

Serving

2 1/2 tbsp butter
2 1/2 tbsp all purpose flour
1 1/2 cups whole milk, hot
3/4 cup (packed) coarsely grated extra-sharp white cheddar cheese
1/4 tsp hot pepper sauce
2 tbsp olive oil, divided
1 lb medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick rounds
1 lb medium-size zucchini, trimmed, cut into 1/2-inch-thick rounds
1 1/4 cups diced onion
1 cup diced red bell pepper
1 garlic clove, minced
1 cup frozen corn kernels, thawed
1 tsp chopped fresh rosemary
1 tbsp butter, cut into 1/2-inch cubes
1 1/2 cups (packed) fresh breadcrumbs made from crusty french bread ( do not remove crust)
1/2 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 2 oz)
1 1/2 tbsp butter, melted

Directions:

For sauce: Melt butter in heavy medium skillet over medium heat. Add flour and whisk 1 minute. Whisk in hot milk; whisk until mixture boils, thickens, and is smooth, about 5 minutes. Remove from heat. Add cheese and hot pepper sauce and whisk until cheese melts. Season sauce to taste with salt and pepper.
For vegetables: Butter 11x7x2-inch glass baking dish. Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat. Add half of yellow squash and half of zucchini; sauté until crisp-tender, about 4 minutes. Transfer squash-zucchini mixture to large bowl. Repeat with 1/2 tablespoon oil and remaining yellow squash and zucchini.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté until onion is golden and pepper is tender, about 7 minutes. Stir in corn and rosemary. Transfer to bowl with squash-zucchini mixture. Mix in cheese sauce. Season to taste with salt and pepper. Transfer mixture to prepared dish. Dot with butter. (Can be prepared 1 day ahead. Cool slightly. Cover with foil and refrigerate. Before continuing, heat covered gratin in 400°F oven until warm but not hot, about 20 minutes.)
For topping: Preheat oven to 400°F. Mix breadcrumbs, cheese, and melted butter in bowl until crumbs are coated with butter. Sprinkle crumbs evenly over gratin. Bake until vegetables are heated through and crumbs are crisp and golden, about 35 minutes.
Test-kitchen tip: To make fresh breadcrumbs, cut bread into two-inch pieces and place in processor. Blend until bread is ground but some coarse crumbs remain.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	256.44 Kcal (1074 kJ)
Calories from fat	132.97 Kcal
		% Daily Value*
Total Fat	14.77g	23%
Cholesterol	26.45mg	9%
Sodium	52.66mg	2%
Potassium	596.6mg	13%
Total Carbs	23.03g	8%
Sugars	9.56g	38%
Dietary Fiber	3.21g	13%
Protein	8.56g	17%
Vitamin C	55.7mg	93%
Vitamin A	0.8mg	25%
Iron	10.7mg	59%
Calcium	112.6mg	11%

Amount Per 100 g
Calories	93.69 Kcal (392 kJ)
Calories from fat	48.58 Kcal
		% Daily Value*
Total Fat	5.4g	23%
Cholesterol	9.66mg	9%
Sodium	19.24mg	2%
Potassium	217.96mg	13%
Total Carbs	8.42g	8%
Sugars	3.49g	38%
Dietary Fiber	1.17g	13%
Protein	3.13g	17%
Vitamin C	20.3mg	93%
Vitamin A	0.3mg	25%
Iron	3.9mg	59%
Calcium	41.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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