Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light July 2014


Credit: Stephen Devries; Styling: Lindsey Lower

Recipe Summary

9 mins
1 hr 2 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high.

  • 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.

  • Preheat oven to 350°.

  • 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.

  • 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.

Nutrition Facts

175 calories; fat 12.4g; saturated fat 5.2g; mono fat 3g; poly fat 1g; protein 11g; carbohydrates 6g; fiber 1g; cholesterol 147mg; iron 1mg; sodium 294mg; calcium 201mg.