Zucchini-and-Pepper Gratin with Herbs and Cheese

Name: Zucchini-and-Pepper Gratin with Herbs and Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chopped basil; 158 milliliters ounces freshly grated Sbrinz cheese or Parmigiano-Reggiano (about; 1 garlic clove, minced; 4 servings Kosher salt; 1 Tbsp chopped mint; 59 milliliters extra-virgin olive oil; 0 smalls onion, finely diced; 1 Tbsp chopped oregano; 1 medium red bell pepper, finely diced; 1 large tomato—peeled, seeded and finely diced; 1 teaspoon tomato paste; 1 medium yellow bell pepper, finely diced; 680 grams large zucchini (about , 1 finely diced; 4 servings Piment dEspelette (see Note)

Need a gluten free, primal, and whole 30 side dish? Zucchini-and-Pepper Gratin with Herbs and Cheese could be a spectacular recipe to try. One serving contains 180 calories, 3g of protein, and 14g of fat. This recipe serves 4. This recipe from Food and Wine requires olive oil, garlic clove, kosher salt, and tomato paste. From preparation to the plate, this recipe takes about 1 hour. Zucchini-and-Pepper Gratin with Herbs and Cheese, Roasted Zucchini with Cheese and Herbs, and Zucchini Fritters with Herbs and Cheese are very similar to this recipe.

Instructions

Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt.

Ingredients you will need

Zucchini

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.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes.

Ingredients you will need

Garlic

Onion

Add the tomato paste and cook, stirring, for 2 minutes.

Ingredients you will need

Tomato Paste

Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes.

Ingredients you will need

Yellow Pepper

Zucchini

Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and piment d'Espelette. Stir in the mint, oregano and basil.

Ingredients you will need

Oregano

Allspice

Tomato

Basil

Mint

Salt

Preheat the oven to 40

Equipment you will use

Oven

Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the zucchini slices with salt and piment d'Espelette, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top.

Ingredients you will need

Olive Oil

Zucchini

Pepper