SLIDESHOWS: Summer Hors d’Oeuvres

Zucchini-and-Pepper Gratin with Herbs and Cheese

Switzerland has been making Sbrinz—a hard, aged, cow's-milk cheese—for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute.

 Summer Dishes from Best New Chefs

Go to Zucchini-and-Pepper Gratin with Herbs and Cheese recipe ( 11 of 14 )