1.2 kg of red, green, and yellow peppers (choose the longest ones)
1 small zucchini cut into thin slices
200g of cheddar or platter cheese, thinly sliced
2 eggs
1/2 cup grated Parmesan
1/4 cup heavy cream
Salt, black pepper, and nutmeg to taste
1.2 kg of red, green, and yellow peppers (choose the longest ones)
1 small zucchini cut into thin slices
200g of cheddar or platter cheese, thinly sliced
2 eggs
1/2 cup grated Parmesan
1/4 cup heavy cream
Salt, black pepper, and nutmeg to taste
Char the peppers over an open flame until they're black
Place them in a plastic bag, seal it, and let it sit for a few minutes
Remove the peppers from the bag, scrape off the skin with a small knife under running water, and cut them into wide strips
Line a round refractory mold measuring 26 cm in diameter with some of the pepper strips, leaving them slightly overlapping
The ends should be pointing downwards outside the mold
Place zucchini slices on top of the peppers and cover with cheese slices
Beat the eggs, add Parmesan and heavy cream, and season with salt, black pepper, and nutmeg
Spread the egg mixture over the zucchini and fold the pepper ends over the filling
Cover the filling with the remaining pepper strips
Put it in a hot oven (200°C), preheated, in a water bath for 50 minutes
Remove from the oven, place a plate on top with a weight, and let it rest in the still-hot oven
Unmold and serve
Serves 10
223 calories per serving
Suggested accompaniments: roasted or cooked chicken, beef, or fish that doesn't include cream sauce or cheese.
