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Zucchini Caviar and Parmesan Cream


Rate this recipe 3.9/5 (89 Votes)


  • 1 zucchini
  • 1/2 clove of garlic
  • 1/2 sprig of rosemary
  • 1 pinch of cumin
  • 1 pinch salt and pepper
  • 1 teaspoon of olive oil
  • scant 1/2 cup liquid cream
  • 1/2 cup parmesan
  • pepper


Servings 4
Level of difficulty Easy
Preparation time 5mins
Cooking time 10mins
Cost Average budget


Step 1

-Blanch sliced zucchini for 2 minutes, or steam in boiling salted water. Remove and add to cold water bath to cool.
- Drain, crush with a fork, then stir in salt and pepper, cumin, rosemary, crushed garlic and olive oil.
- Return to low heat for 2-3 minutes in a pan to finish cooking and allow the flavors to blend.
- Stir well to obtain a homogeneous mixture, remove the rosemary and let cool.
- Cut the Parmesan cheese into small cubes and place in a small saucepan with cream. Heat gently, stirring constantly to dissolve the cheese and reduce the cream without clumping. Do not boil.

Step 2

Assemble: Fill the glasses 2/3 full with caviar. At serving time, pour cooled parmesan cream over the caviar. Finish with a shaving of Parmesan and a sprinkle of fresh ground pepper.


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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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