Zucchini-and-Pepper Gratin with Herbs and Cheese

Zucchini-and-Pepper Gratin with Herbs and Cheese
Photo by James Merrell

Ingredients

  • 2 ounce(s) freshly grated Sbrinz cheese or Parmigiano-Reggiano
  • 0.25 small onion
  • 0.25 cup(s) extra-virgin olive oil
  • 1 medium red bell pepper
  • 3 large zucchini
  • Kosher salt
  • 1 tablespoon(s) chopped oregano
  • + 7 more ingredients
    • 1 clove(s) garlic
    • 1 medium yellow bell pepper
    • 1 tablespoon(s) chopped mint
    • 1 tablespoon(s) chopped basil
    • 1 teaspoon(s) tomato paste
    • 1 large tomato—peeled
    • Piment d’Espelette

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until so...

View full recipe at Food & Wine

Comments

Variations on Zucchini-and-Pepper Gratin with Herbs and Cheese

  • Zucchini-and-Pepper Gratin with Herbs and Cheese
    • 1 clove garlic, minced
    • 1 medium red bell pepper, finely diced
    • 1 large tomato-peeled, seeded and finely diced
    • +10 other ingredients


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