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Zucchini & Roasted Poblano Gratin

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Chazzi Nielsen   •  27 Apr   •  Report
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1 poblano pepper (see Note)

1 teaspoon olive oil

4 large zucchini, cut into 1/4-inch thick rounds, about 1 1/2 to 2 pounds

2/3 cup heavy cream

1 large egg

1 teaspoon kosher salt + more to taste

-- Freshly ground black pepper, to taste

1/4 cup freshly grated Parmesan cheese

2 tablespoons minced Italian flat leaf parsley

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