Photo: Stephen Devries; Styling: Lindsey Lower
Hands-on Time
9 Mins
Total Time
1 Hour 2 Mins
Yield
Serves 6

This recipe also uses another ingredient many gardeners have in abundance: zucchini.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Cut bell pepper in half lengthwise; discard seeds and membranes. Place, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap ­pepper in foil; let stand 15 minutes. Peel and slice.

Step 3

Preheat oven to 350°.

Step 4

Heat a 9-inch nonstick, ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add zucchini; cook 6 minutes. Stir in bell pepper; reduce heat to medium.

Step 5

Combine remaining ingredients in a large bowl. Add to zucchini mixture; cook 2 minutes or until edges are set. Bake at 350° for 16 minutes or until center is set. Let stand 15 minutes. Cut into 6 wedges.

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