Vegetable buffers au gratin

Name: Vegetable buffers au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Zucchini (200 g); 1 (100 g) Bag Fix for vegetable buffer; 1/2 TEASPOON dried oregano; 1 Tomato; 20 g paprika-filled olives; 2 TABLESPOONS Oil; 4 (approx. 20 g) Thin slices of Italian salami; 4 discs (approx. 60 g) Mozzarella cheese; 7-10 Tbsp coarsely ground pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Zucchini (200 g)
1 (100 g) Bag Fix for vegetable buffer
1/2 TEASPOON dried oregano
1 Tomato
20 g paprika-filled olives
2 TABLESPOONS Oil
4 (approx. 20 g) Thin slices of Italian salami
4 discs (approx. 60 g) Mozzarella cheese
7-10 Tbsp coarsely ground pepper

Directions

1
Clean, wash and roughly grate the zucchini. Mix Fix for Vegetable Buffer with 1/8 liter water. Stir in zucchini grater and oregano. Wash and slice the tomato. Cut olives in half. Heat oil in a large pan.
2
Add 4 portions of buffer dough and smooth it down. Fry on one side over medium heat until golden brown. Turn the buffer. Cover with tomato slices, olives, salami and mozzarella, season with coarse pepper. Cover and bake for about 5 minutes until the cheese has melted
3
Small bowls: Pillivuyt