Better-for-you Stovetop Gratin

I love potatoes au gratin.  Well, really I love anything that has lots of gooey cheese covering it.  However the traditional gratin is full of cheese and cream which, while delicious, is quite unhealthy and feels really heavy when you eat it.  This gratin recipe uses mostly veggie broth, onion, and garlic for flavor in place of the cream and some of the cheese, which makes it better for you (still can't call this one health food).  Also, it's all done in a pan, so there's none of this oven nonsense.  You know, how like when it's hot and then you turn on the oven and it makes the whole kitchen hot and then you don't even want to eat whatever just came out of said oven.  None of that here.

Start with onion, potato, and garlic in a large pan.

Pour veggie broth over all of it. 

Once the potatoes have cooked a bit, add in the zucchini.

Mix in the cheese and let the sauce thicken a little. 

Note that this recipe makes one, maybe two, servings- depending on how hungry you are.  It's easy enough to double, so if you want to make it for more people, do that.  Thanks for understanding.

Ingredients:
1 medium potato
1 small onion
1 smallish/mediumish zucchini (I like green, but use whatever floats your boat)
1 cup veggie broth
3 cloves of garlic, minced
1/4 cup grated (reduced fat) cheddar cheese, or other sharp cheese
Olive oil

Mmm.  Savory, cheesy deliciousness.

Directions:

1. Thinly slice the potato, onion, and zucchini.
2. Drizzle some olive oil into a large pan over medium heat.  Add in the onion, potato, and garlic, then cover in veggie broth.  Make sure all the veggies are at least mostly submerged in the broth. 
3. Cover and let cook for about 5 minutes, until the potatoes are getting tender.
4. Add in the zucchini, mixing them into the potato/onion mixture.  Re-cover and cook for another few minutes, until the zucchini are tender and almost translucent. 
5. Remove the cover  and continue cooking and stirring the veggies.  When almost all of the broth has cooked off, with maybe 3 or 4 tablespoons of liquid left in the pan (just eyeball it), sprinkle in the grated cheese.  Note: this will look weird, and possibly a little gross, at first.  Just keep mixing it in.  Life will get better.
6. Continue to mix in the cheese until it has combined with the broth.  Cook until the sauce thickens to your desired consistency.
7. That's it!  Enjoy your not-as-guilty-gratin!