Gratin of Roasted Whole Baby Zucchini with Red Pepper and Herbs Recipe
Gratin of Roasted Whole Baby Zucchini with Red Pepper and Herbs Recipes
1.5 tbsp olive oil
4 baby zucchini with blossoms, cut
lengthwise into quarters; or 2 large zucchini, ends trimmed, cut crosswise
in half and then lengthwise into quarters (when cutting the zucchini, be
careful not to cut through the blossom)
1 red bell pepper, cored and cut lengthwise
into 8 strips
6 cloves garlic, peeled and left whole
1 tbsp chopped fresh thyme; or 1 tsp dried
1 tbsp chopped fresh basil; or 1 tsp dried
salt and freshly ground black pepper
3 tbsp coarse dry breadcrumbs
3 tbsp grated Parmesan cheese
oven to 400 degrees. Grease the bottom of a medium-size gratin dish or
shallow casserole with 1 tbsp of the oil. Alternate the zucchini and
pepper strips in the bottom of the dish, and scatter the garlic and
herbs around the edges. Sprinkle generously with salt and pepper.
Drizzle the remaining 1/2 tbsp oil over the top.
vegetables until they are almost tender when pierced, 15-20 minutes. Mix
the breadcrumbs and cheese in a small bowl. Remove the dish from the
oven and top the vegetables with the breadcrumb-cheese topping. Continue
roasting until the cheese is golden brown and bubbling, 3-5 minutes.
Serve hot or at room temperature.
servings as a main course or 4 servings as a side dish
farm-fresh baby zucchini with the blossom still attached. Come August,
when zucchini threatens to take over the garden, just about anyone who
grows them will be more than willing to give a few away. With the
gratin, serve a grilled steak, chicken or shrimp.