share this post

Baked Vegetable Gratin with cheese, an Healthy Zucchini Sweet Potato vegetable gratin recipe with mixed roasted vegetables. Ready in 30 minutes, skinny, low calorie and gluten free.Baked vegetable gratin made of four simple vegetable beautifully layered in a baking dish to create a rainbow dinner.  

Baked Vegetable Gratin – 30 minutes Healthy Dinner

Gratin originated from French cuisine and it is a very simple baked dish that French people loves to prepare as a quick and healthy dinner. Typical French gratin – the one I have been used to eat as a French kid –  are topped with creamy white sauce, eggs and  milk or cheese. Here I revisited my mum classic gratin recipe to be a bit lighter – no cream or eggs. A simple combo of dried herbs, extra virigin flavorsome olive oil and stretchy low fat mozzarella cheese.Baked Vegetable Gratin with cheese, an Healthy Zucchini Sweet Potato vegetable gratin recipe with mixed roasted vegetables. Ready in 30 minutes, skinny, low calorie and gluten free.

I love spring. Sun is finally back, birds are singing and all the spring vegetables are now available bringing some colors to our plate. It is also this time of the year when we are thinking about eating healthier and better to be energized for summer. This 30- minutes baked vegetable gratin is the kind of easy vegetarian dinner I love to prepare right now because it is very fulfilling, tasty and a light clean dinner.  Here I revisited my mum baked potato gratin that she is making with lots of cheese, potatoes, onions, eggs, milk and cream.

Healthy Zucchini Sweet Potato vegetable gratin recipe with mixed roasted vegetables and cheese.

 

I reviewed her recipe to be a little bit healthier – switching potatoes by sweet potatoes, adding some zucchini, red onions and tomatoes for colors and to get more nourishing carbs.  This 30-minutes baked vegetable gratin is simply cooked in a virgin olive oil that I flavored with herbs and garlic.   I love to add some grated  low fat mozzarella on top of my gratin but it is very optional, if you are vegan use vegan mozzarella or use crunchy sunflower seeds, pumpkin seeds and sesame seeds instead of cheese. I recommend to sprinkle extra dried herbs on the top and bake until golden and crispy. It add so much flavor to this simple baked vegetable gratin with zucchini and sweet potato.

Baked Vegetable Gratin with cheese, an Healthy Zucchini Sweet Potato vegetable gratin recipe with mixed roasted vegetables. Ready in 30 minutes, skinny, low calorie and gluten free.

You can serve this vegetable gratin as a side dish with lovely grilled meat or fish or serve as a light dinner.  I recommend to bake those vegetables in a one-layer-baking dish. If there is too much layers the cooking time will be much longer. I did cook my vegetables in two small baking dishes in thin layers. And if you love healthy zucchini recipes, have a look to my zucchini fritters or zucchini balls recipe. Both makes super healthy dinner too ! Enjoy this simple recipe.

carine claudepierre

Healthy Zucchini Sweet Potato vegetable gratin recipe with mixed roasted vegetables and cheese.

Healthy Vegetable gratin

Healthy Zucchini Sweet Potato vegetable gratin recipe with mixed roasted vegetables and cheese.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
6 people
Leave A Review Print The Recipe

Ingredients

  • 1 red onion medium
  • 1 garlic gloves
  • 3 medium zucchini
  • 2 medium tomatoes
  • 2 orange sweet potatoes
  • 1 teaspoon dried oregan
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 3 tablespoon virgin olive oil
  • 1/2 cup grated mozarella low fat if desired

Instructions

  • Preheat oven to 180C (356F)
  • Grease a large pyrex (or ceramic) baking dish 30 cm (12 inches). Set aside.
  • Peel the sweet potatoes, onion and garlic. Slice all the vegetables using a mandoline to ensure an even thickness. 
  • Place the sliced vegetables in the baking dish, in an alternating pattern. Make only one layers to make sure it is cooking fast and evenly.
  • In a medium mixing bowl, stir olive oil, herbs and garlic. Adjust with salt and pepper.
  • Drizzle the flavoured olive oil on the top of the gratin until no more left. If you are using two baking dish use the mixture to cover the vegetables in the two dishes.
  • Cover the dish with foil and bake for 30 minutes or until the vegetables get softer. Check every so often to make sure the vegetables are not over cooked and getting too soft.
  • If desired, remove the foil, add an handful of grated cheese and bake for another 5-10 minutes until the cheese is melted and grilled. For dairy free option, remove the foil and keep baking until the vegetables are fully cooked through.
  • Insert a toothpick or knife in the centre of the vegetable, when it is soft, it is cooked.
  • Serve hot.
  • Store in the fridge up to 4 days and rewarm easily in the microwave.
Nutrition Facts
Healthy Vegetable gratin
Amount Per Serving (6 person)
Calories 134 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Carbohydrates 16.6g6%
Fiber 3.3g14%
Sugar 6.2g7%
Protein 2.7g5%
* Percent Daily Values are based on a 2000 calorie diet.

Sponsored Post by New Zealand Life Magazine 

Nutrition Panel is for one person. This recipe serve 6 persons.

Healthy Zucchini Sweet Potato vegetable gratin recipe with mixed roasted vegetables and cheese.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    2 comments

  1. Hello, I made these today. They came out very well – light but filling. I liked that the veggies had some good crunch too. Thanks for the recipe! 🙂

    • Thanks SO much for your beautiful comment! I am so happy you enjoyed the gratin. Have a great time testing out the recipes on the blog. XOXO Carine.