Zucchini-and-Pepper Gratin with Herbs and Cheese

Name: Zucchini-and-Pepper Gratin with Herbs and Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chopped basil; 158 milliliters ounces freshly grated Sbrinz cheese or Parmigiano-Reggiano (about; 1 garlic, minced; 4 servings Kosher salt; 1 Tbsp chopped mint; 59 milliliters extra-virgin olive oil; 0 onion, finely diced; 1 Tbsp chopped oregano; 1 red bell pepper, finely diced; 1 tomatopeeled, seeded and finely diced; 1 teaspoon tomato paste; 1 yellow bell pepper, finely diced; 3 zucchini, about 1 1/2 pounds 1 finely diced; 4 servings Piment dEspelette, see Note

You can never have too many side dish recipes, so give Zucchini-and-Pepper Gratin with Herbs and Cheese a try. This recipe makes 4 servings with 177 calories, 3g of protein, and 14g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of oregano, tomatopeeled, piment d'espelette, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.

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.

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Olive Oil

Equipment you will use

Frying Pan

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

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Garlic

Onion

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

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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.

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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.

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Oregano

Allspice

Tomato

Basil

Mint

Salt

Preheat the oven to 40

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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