Home / Recipes / Gluten Free / Keto Zucchini and Bell Pepper Gratin
Keto Zucchini and Bell Pepper Gratin
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Slice the zucchini into half inch slices. Heat the olive oil in a skillet over a medium heat and add the zucchini in an even layer. You can do this in two batches if required. Cook until browned on both sides.
Step 3
Arrange the browned zucchini in a small oven proof dish and sprinkle over half of the Italian seasoning and a little pinch of salt and pepper.
Step 4
Thinly slice the onion and slice the bell pepper flesh into half inch wide strips. Add to the skillet over a medium heat and cook for 2-3 minutes to soften.
Step 5
Scatter half the cheddar and half the mozzarella over the zucchini.
Step 6
Arrange the peppers and onion over the top and sprinkle over the remaining Italian seasoning and a pinch more salt and pepper.
Step 7
Scatter the remaining cheese over the top.
Step 8
Transfer to the oven to bake for 18-20 minutes or until the vegetables are tender and the cheese is golden and bubbling. Serve hot.
Ingredients
- Cheddar Cheese – 3 tablespoon, grated
- Mozzarella Cheese – 3 tablespoon, grated
- Italian Seasoning – 2 teaspoon
- Zucchini – 1 medium
- Olive Oil – 1 tablespoon
- Red Bell Peppers, Raw – 1 large – 3″ diameter x 3 3/4″
- Red Onion – ½ medium – 2 1/2″ diameter
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
