Racletterie: Courgette mini casserole

Name: Racletterie: Courgette mini casserole
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 300 g Courgette; 2 Garlic cloves; 1 glass/glasses (à 370 ml) roasted peppers; 1 glass/glasses (53 ml each) Capers; 1 TABLESPOON White wine vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Cream gorgonzola

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Arranged with roasted peppers and capers, the vegetable pasta is just as good as a crisp salad as with gorgonzola in a pan.

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 8

300 g Courgette
2 Garlic cloves
1 glass/glasses (à 370 ml) roasted peppers
1 glass/glasses (53 ml each) Capers
1 TABLESPOON White wine vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Cream gorgonzola

Directions

1
Clean and wash 300 g zucchini. Cut into long noodles with a spiral cutter. Peel 2 cloves of garlic, chop finely. Cut 1 jar (370 ml) roasted peppers into thin strips. Drain 1 jar (53 ml) of capers and chop. Mix with the zucchini noodles, garlic, paprika, 1 tbsp white wine vinegar and 4 tbsp olive oil. Season with salt and pepper.
2
For the raclette: cut 250 g of cream gorgonzola into slices and place in eight pans. Spread the zucchini pasta salad on top. Fry in the raclette machine until the cheese has melted.