Garnish: shaved manchego and courgette blossom<\/span><\/p>\nYield: 2 -4 servings<\/p>\n
1. Cut pepper in half, remove seeds and core. Roast in toaster oven on 450 degrees until skin is brown and blistered. Remove and place in a paper bag or baggie to cool. Remove skin and cut lengthwise\u00a0 into 6 \u00be inch strips.<\/p>\n
2. While peppers are roasting, heat butter in a skillet over medium heat. Add onions and chili flakes, saute, stirring occasionally,\u00a0 until golden brown. Add garlic and mint and cook for another minute. Remove from heat.<\/p>\n
3. Preheat oven to 375 degrees F. Thinly coat individual 3-4″ baking ramekins with butter. Line sides of baking dish with peppers. Line bottom with overlapping zucchini slices, spread with a tablespoon of the onion mixture. Repeat with another layer of zucchini and onion mixture. End with a third layer of zucchini. Brush with olive oil and sprinkle with a bit of grated manchego cheese. Bake for 35-40 minutes.<\/p>\n
4. Combine chopped pistachios and lemon for gremolata. Serve warm or at room temperature sprinkled with gremolata. Garnish with shaved manchego and courgette blossom.<\/p>\n
*I used a Meyer Lemon olive oil from Gianni’s Fine Foods,<\/a> but extra virgin olive oil is fine.<\/p>\nEnjoy \ud83d\ude42<\/p>\n
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