Low Sodium Milano Gratin

Delight your taste buds with this Low Sodium Milano Gratin, a perfect balance of vibrant Mediterranean flavors and health-conscious cooking. This wholesome dish features layers of tender zucchini, eggplant, fresh tomatoes, and sweet red bell pepper, all lightly sautéed with garlic and fresh basil for a fragrant base. A touch of low sodium vegetable broth adds moisture and depth, while a blend of mozzarella, Parmesan, and crispy seasoned breadcrumbs forms a golden, cheesy crust that’s irresistibly satisfying. Perfect for those seeking a heart-healthy, low sodium option, this gratin is easy to prepare and uses simple pantry ingredients for a nourishing, crowd-pleasing meal. Serve it as a hearty vegetarian entrée or a flavorful side dish, ideal for weeknight dinners or gatherings.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchini, eggplant, and tomatoes into 1/4-inch thick rounds. Seed and slice the red bell pepper into thin strips.

Step 3

In a large skillet, heat 1 tablespoon of olive oil and the unsalted butter over medium heat.

Step 4

Add minced garlic, and sauté for about 1 minute until fragrant.

Step 5

Add the sliced vegetables to the skillet and sauté for about 5-7 minutes until they begin to soften. Stir occasionally.

Step 6

Finely chop the fresh basil and set aside.

Step 7

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.

Step 8

Layer the sautéed vegetables in a lightly greased 9x13 inch baking dish.

Step 9

Sprinkle half of the mozzarella cheese and chopped basil over the layered vegetables.

Step 10

Add another layer of vegetables and repeat with the remaining cheese and basil.

Step 11

In a small bowl, mix together the breadcrumbs, Parmesan cheese, dried oregano, and remaining 1 tablespoon of olive oil.

Step 12

Sprinkle the breadcrumb mixture evenly over the top of the gratin.

Step 13

Cover the dish with aluminum foil and place in the preheated oven.

Step 14

Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the top is golden and crisp.

Step 15

Remove from the oven and let it cool for a few minutes before serving.

Nutrition Facts

Serving size	(1783.1g)

Amount per serving	% Daily Value*
Calories	1406.0

Total Fat 76.9g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 126.7mg	0%
Sodium 6202.7mg	0%
Total Carbohydrate 135.5g	0%
Dietary Fiber 28.3g	0%
Total Sugars 67.0g
Protein 57.3g	0%

Vitamin D 18.1IU	0%
Calcium 1226.0mg	0%
Iron 7.5mg	0%
Potassium 3538.8mg	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: 47.3%

Protein: 15.7%

Carbs: 37.0%