Zucchini-and-Pepper Gratin with Herbs and Cheese

Name: Zucchini-and-Pepper Gratin with Herbs and Cheese
Cook time: 35 min
Yield: 4
Ingredients: 3 large zucchini (about 1 1/2 pounds), 1 finely diced; Kosher salt; 1/4 cup extra-virgin olive oil; 1/4 small onion, finely diced; 1 garlic clove, minced; 1 teaspoon tomato paste; 1 medium red bell pepper, finely diced; 1 medium yellow bell pepper, finely diced; 1 large tomato?peeled, seeded and finely diced; Piment d'Espelette (see Note); 1 tablespoon chopped mint; 1 tablespoon chopped oregano; 1 tablespoon chopped basil; 2 ounces freshly grated Sbrinz cheese or Parmigiano-Reggiano (about 2/3 cup)

Zucchini-and-Pepper Gratin with Herbs and Cheese was pinched from <a href="http://www.foodandwine.com/recipes/zucchini-and-pepper-gratin-with-herbs-and-cheese" target="_blank">www.foodandwine.com.</a>

"Switzerland has been making Sbrinz?a hard, aged, cow's-milk cheese?for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute...."

INGREDIENTS

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3 large zucchini (about 1 1/2 pounds), 1 finely diced

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Kosher salt

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1/4 cup extra-virgin olive oil

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1/4 small onion, finely diced

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1 garlic clove, minced

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1 teaspoon tomato paste

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1 medium red bell pepper, finely diced

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1 medium yellow bell pepper, finely diced

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1 large tomato?peeled, seeded and finely diced

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Piment d'Espelette (see Note)

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1 tablespoon chopped mint

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1 tablespoon chopped oregano

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1 tablespoon chopped basil

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2 ounces freshly grated Sbrinz cheese or Parmigiano-Reggiano (about 2/3 cup)

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