Low Fat Vegetable Gratin

Indulge in the comforting flavors of this Low Fat Vegetable Gratin, a guilt-free take on a classic comfort food. Packed with nutrient-rich vegetables like zucchini, yellow squash, carrots, and potatoes, this dish layers vibrant produce under a luscious low-fat cream sauce made from milk, non-fat Greek yogurt, and vegetable broth. Topped with a crispy, golden mix of panko breadcrumbs and reduced-fat Parmesan cheese, it’s baked to perfection for a wholesome yet satisfying meal. Ready in under an hour, this dish is the perfect healthy side or vegetarian main course to impress at weeknight dinners or family gatherings. Whether you’re looking for a light meal or a stunning side dish, this vegetable gratin delivers on flavor, texture, and nutrition without the heavy calories.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil spray.

Step 2

Slice all vegetables (zucchini, yellow squash, carrots, potatoes, and onion) into evenly thin slices to ensure uniform cooking.

Step 3

Layer the vegetables in the baking dish, alternating slices of zucchini, yellow squash, carrot, potato, and onion.

Step 4

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.

Step 5

Add minced garlic, Italian seasoning, salt, and black pepper to the saucepan. Stir frequently while heating until the mixture thickens slightly (about 5 minutes).

Step 6

Remove the saucepan from heat and stir in the non-fat Greek yogurt until fully combined.

Step 7

Pour the creamy sauce evenly over the layered vegetables. Tilt the baking dish gently to spread the sauce throughout.

Step 8

In a small bowl, combine panko breadcrumbs and grated reduced-fat Parmesan cheese. Sprinkle this mixture evenly over the top of the vegetables.

Step 9

Lightly spray the breadcrumb topping with olive oil spray to help it crisp during baking.

Step 10

Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the top is golden and bubbly.

Step 11

Remove from the oven and let the gratin cool for 5–10 minutes before serving.

Step 12

Serve as a standalone dish or alongside your favorite lean protein.

Nutrition Facts

Serving size	(2286.2g)

Amount per serving	% Daily Value*
Calories	1307.9

Total Fat 23.4g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 0.6g
Cholesterol 50.7mg	0%
Sodium 2858.9mg	0%
Total Carbohydrate 206.6g	0%
Dietary Fiber 27.9g	0%
Total Sugars 67.8g
Protein 79.3g	0%

Vitamin D 190.5IU	0%
Calcium 1832.7mg	0%
Iron 12.5mg	0%
Potassium 5912.7mg	0%

*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.

Source of Calories

Fat: 15.6%

Protein: 23.4%

Carbs: 61.0%