Low Sodium Vegetable Gratin

Delight in the wholesome goodness of this Low Sodium Vegetable Gratin, a heart-healthy twist on the classic comfort dish. This vibrant recipe combines thinly sliced zucchini, yellow squash, sweet potato, and red bell pepper, layered with juicy cherry tomatoes for a rainbow of fresh flavors. Tossed in a fragrant blend of garlic, onion powder, and thyme, and topped with a creamy dairy-free béchamel sauce made with almond milk and nutritional yeast, this gratin offers a rich, cheesy flavor without added salt or dairy. A crispy layer of unsalted breadcrumbs crowns this satisfying bake, making it a visually stunning and guilt-free addition to any meal. Perfect for meal prepping or entertaining, this easy-to-make dish is not only low sodium but also vegan-friendly, packed with nutrients, and bursting with flavor.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Sprinkle the unsalted breadcrumbs evenly over the top of the gratin for a crispy finish.

Step 8

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.

Step 9

Remove from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1923.8g)

Amount per serving	% Daily Value*
Calories	1173.9

Total Fat 48.4g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 6.9g
Cholesterol 5.4mg	0%
Sodium 4838.0mg	0%
Total Carbohydrate 157.4g	0%
Dietary Fiber 23.6g	0%
Total Sugars 62.0g
Protein 33.0g	0%

Vitamin D 175.7IU	0%
Calcium 1206.4mg	0%
Iron 12.4mg	0%
Potassium 3496.2mg	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: 36.4%

Protein: 11.0%

Carbs: 52.6%