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Zucchini-And-Pepper Gratin With Herbs And Cheese

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3 large zucchini, about 1 1/2 pounds 1 finely diced

Kosher salt

1/4 cup extra-virgin olive oil

1/4 small onion, finely diced

1 clove garlic, minced

1 teaspoon tomato paste

1 medium red bell pepper, finely diced

1 medium yellow bell pepper, finely diced

1 large tomato—peeled, seeded and finely diced

piment d'espelette, see Note

1 tablespoon chopped mint

1 tablespoon chopped oregano

1 tablespoon chopped basil

2 ounces freshly grated Sbrinz cheese or Parmigiano-Reggiano (about 2/3 cup)

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