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Zucchini, we eat them all summer. As a gratin, flan or simply pan-fried, they are adored by young and old alike. But did you know that it was possible to cook the zucchini in verrine ? To change eggplant caviar, try this revisited version with ultra-gourmet zucchini. The little extra that changes everything? Warm parmesan cream added on top! Find out how to make the internet users’ favorite 750g recipe.

For 4 people

Preparation: 15 mins

Cooking: 30 mins

  1. Wash the zucchini, cut the ends and cut them into sections of the same size.

  2. Heat a large pot of water to a boil.

  3. Plunge the courgettes into boiling water for 15 minutes.

  4. Drain the zucchini then with a fork, mash them lightly.

  5. Peel a clove of garlic and crush it. Peel the half onion and chop it into small cubes.

  6. Heat the olive oil in a sauté pan then sauté the onion for a minute.

  7. Add the zucchini then season with the cumin, Provencal herbs and crushed garlic clove.

  8. Add salt and pepper, stir and cook for 5 minutes.

  9. Remove to a bowl and let cool before putting everything in the fridge.

  10. Cut ¾ of the parmesan into small dice and put them in a heavy-bottomed saucepan.

  11. Add the liquid cream and bring to a simmer over low heat, stirring all the way through. The cheese should be well melted. Let cool.

  12. With a paring knife, make shavings of parmesan with the rest of the cheese.

  13. Fill the verrines 2/3 full with the zucchini caviar, then add the lukewarm parmesan cream. Sprinkle with parmesan shavings and enjoy!

And if you are looking for new recipes that change with zucchini, here are our best gourmet ideas!


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