This potato, tomato and zucchini casserole incorporates both white and sweet potatoes is delicious and highly nutritious. Plus, it adds loads of color to your plate.

I love sweet potatoes. On any day of the week, if you open my refrigerator, you’ll likely find a bowl of baked sweet potatoes. I usually have a bowl of white potatoes, too. Having then cooked and ready-to-eat makes it easy on busy nights. Especially for my son who is on a gluten-free diet.

If time permits, I do like to get more creative. This night, I had the time to do that. But, it was the end of the week, so I had to use what I had. That was one sweet potato, one white potato, two tomatoes and a zucchini. I had a bag of onions, too.

I didn’t have enough of any one vegetable to feed my family the same side dish. But, if I combined them, I did. That’s how I came up with this dish.

How To Make Sweet Potato, Tomato and Zucchini Au Gratin?

Start by pre-heating the oven to 375 degrees. Spray an 9×11 baking dish with cooking spray. Set it aside.

Started by sautéing onions. I absolutely love caramelized onions, and they add so much flavor to food. Add the onion slices to the oil, spreading the onions out in the pan to coat. Cook onions for 5-7 minutes until tender, stirring frequently, Transfer the caramelized onions to the baking dish, creating an even layer on the bottom.

Use a sharp knife or mandolin to cut the tomato, sweet potato, white potato and zucchini into thin slices. Once sliced, arrange the sweet potato, zucchini, white potato and tomato in overlapping layers in the glass baking dish, covering the caramelized onions. If the middles slices from your potatoes are too large, cut them in half and use the 1/2 slice to layer.

Once done layering, stuff the extra vegetable slices into the dish to fill gaps. Sprinkle the top with Parmesan cheese, thyme, salt and pepper. Cover with foil and bake for 45 minutes.  Remove the foil from the dish, and bake an additional 10 minutes, or until cheese is slightly browned.

This potato, tomato and zucchini au casserole is a huge hit with everyone in my house. I like you all like it, too.

If you like this recipe, you might also like my recipe for healthier, low-fat twice baked potatoes or my recipe for twice baked sweet potatoes with rosemary and ricotta.

Print Recipe

5 from 1 vote

Two Potato, Tomato & Zucchini Au Gratin

This sweet potato, tomato and zucchini au gratin is delicious and highly nutritious. Plus, it adds loads of color to your plate.

Author: Heather Mangieri, RDN

Ingredients

• 1 Large Sweet Potato
• 1 Large White Potato
• 1 Medium Zucchini
• 1 Medium Onion
• 1 Large Tomatoe
• 2 tsp Olive Oil
• 1 tbsp Rosemary, dry
• 1/8 tsp Salt
• 1/4 tsp Pepper

Instructions

• Preheat oven to 375 degrees. Spray a 9 x 13 inch glass baking dish with vegetable oil. Set aside.
• Make Caramelized Onions- Heat the olive oil in a medium saucepan. Slice the onion thin, in circles. Add the onion slices to the oil, spreading the onions out in the pan to coat. Cook onions for 5-7 minutes until tender, stirring frequently, Transfer the caramelized onions to the baking dish, creating an even layer on the bottom.
• Using a sharp knife or mandolin, slice the tomato, sweet potato, white potato and zucchini thin. Arrange the sweet potato, zucchini, white potato and tomato in overlapping layers in the glass baking dish, covering the caramelized onions.
• If the middles slices of the tomato, sweet potato or white potato are too large, slice them in half and use the 1/2 piece to layer. Once done layering, stuff the extra vegetable slices into the dish to fill gaps.
• Sprinkle the top with Parmesan cheese, thyme, salt and pepper. Add additional salt and pepper as desired. (Remember that the sodium content in the nutritional analysis is based on only 1/8 tsp salt.
• Cover with foil and bake for 45 minutes. Remove foil and bake an additional 10 minutes or until cheese is slightly browned.

Notes

• Recipe Makes: 6 servings
• Nutrition Information (per serving): 120 calories, 20 grams carbohydrate, 3 grams fiber, 4 grams protein, 3 grams fat, 1 g saturated fat, 140 mg sodium, 6% DV for calcium, 6% DV for iron, 10% DV for potassium.
• Meal Planning Servings- 2 CHO; 0 PRO; 0.5 FAT

Please follow and like us: