Ravioli & Zucchini Casserole
Very easy

Ravioli & Zucchini Casserole

4 minutesPrep time

25 minutesCook time

796 cal.Per serving

Ingredients for 1

Zucchini

150 g

Zucchini

Dauphiné ravioli

150 g

Dauphiné ravioli

Crème fraîche

60 g

Crème fraîche

Whole grain mustard

1/2 tsp

Whole grain mustard

Comté (grated)

30 g

Comté (grated)

Herbes de Provence

1 pinch

Herbes de Provence

Garlic

optional

1/2 clove

Garlic

Utensils

Oven, Stovetop, Frying pan, Baking dish

recipe

  • Step 1
    Preheat the oven to 250°C. Wash & slice the zucchini into half moons.
  • Step 2
    Heat a drizzle of olive oil in a pan, over medium heat. Add the grated garlic & sauté for 30 sec, stirring.
  • Step 3
    Add the zucchini to the pan. Season with salt, pepper & 'herbes de Provence. Stir & cook for 4-5 min.
  • Step 4
    Meanwhile, in a bowl, combine : a third of the crème fraîche & the grated comté cheese. Season with salt & pepper.
  • Step 5
    Add the grainy mustard & remaining crème fraîche to the pan with the zucchini. Stir & continue cooking for another 1-2 min.
  • Step 6
    Grease an oven-proof dish & add a first layer of creamy zucchini. Top with a layer of ravioles & repeat a second time. Top with the crème fraîche / comté mix & some freshly cracked pepper. Bake for 15-20 min at 220°C.
  • Step 7
    One golden on top, remove the casserole from the oven & serve with a side of green sala. Enjoy !