Mozzarella and Zucchini Turrets

Summary

Ingredients

• 200 g zucchini, preferably small ones
• 0.5 ½ chilli pepper (s)
• 1 clove garlic
• some basil
• 8 olives, black, pitted
• 2 teaspoons capers
• 1 ½ tablespoon lemon juice
• 1 tablespoon balsamic vinegar, white
• 3 tablespoon olive oil
• salt
• Pepper from the grinder
• 1 pinch (s) sugar
• 2 scoops mozzarella, each 15 g

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Instructions

1. Cut the washed zucchini into very small cubes. Core the chilli pepper, peel the garlic and finely dice both. Chop the basil and drained olives. Put the zucchini, chilli, garlic, basil, olives and the drained capers in a bowl. Pour lemon juice, olive oil, vinegar, salt, pepper and sugar on top and stir well. It is best to let it steep for another half an hour. Cut the mozzarella into slices and layer with the zucchini tart. Start with mozzarella. The top layer should be zucchini. Finally, decorate with olives, capers and basil.