Photo of Summer vegetable stew gratin by WW

Summer vegetable stew gratin

Smartpoints value per serving
Total Time
41 min
15 min
26 min
What better way to spruce up your summer vegetables than with cheese and breadcrumbs? For this French-inspired vegetable stew gratin, you sauté veggies with garlic, rosemary, oregano, cayenne pepper; place into a dish; sprinkle with cheese and breadcrumbs; and bake it in the oven. With just 41 minutes of your day, you'll have a bubbling and browned summer stew. Serve this summery dish as a complement to grilled meats or fish. Or, you can serve it as a delicious vegetarian main course with a crisp green salad and crusty whole-grain bread. It's ideal for a group of four!


uncooked onion(s)

1 medium, thinly sliced

uncooked zucchini

2 medium, thinly sliced

garlic clove(s)

2 medium clove(s), minced

canned stewed tomatoes

14 oz, with basil, garlic and oregano

fresh oregano

2 tsp, chopped or 1/2 tsp dried


2 tsp, fresh, chopped or 1/2 tsp dried and crumbled

cayenne pepper


dried plain breadcrumbs

½ cup(s), sourdough

grated Parmesan cheese

3 Tbsp


  1. Preheat oven to 450°F.
  2. Coat a large, nonstick skillet with cooking spray and place over medium heat. Add onion, zucchini and garlic and sauté until softened, about 6 minutes. If pan becomes too dry, add 1 or 2 tablespoons of water.
  3. Stir in tomatoes, oregano, rosemary and cayenne, increase heat to high and boil until almost all liquid has evaporated.
  4. Put vegetables into a shallow, 1-quart baking dish and sprinkle with bread crumbs and Parmesan cheese.
  5. Bake until bubbling and nicely browned on top, about 10 minutes. Cut into 4 portions and serve.

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