Zucchini-And-Pepper Gratin with Herbs and Cheese
Ingredients
- 3 large Zucchini (1 1/2-pounds each) 1 finely diced, 2 left whole
- 1 teaspoon Kosher salt
- 2 tablespoon EVOO
- 1/4 small onion finely diced
- 1 clover garlic minced
- 1 teaspoon tomato paste
- 1 medium red bell pepper finely diced
- 1 medium yellow bell pepper finely diced
- 1 large tomato peeled, seeded, finely diced
- 1 pinch Cayenne pepper
- 1 tablespoon chopped mint
- 1 tablespoon chopped oregano
- 1 tablespoon chopped basil
- 2 ounce Parmigiano freshly grated
Instructions
- 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 softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the red and yellow peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and cayenne. Stir in the mint, oregano, and basil.
- Grill zucchini slices, 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. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.
