Project Description
Zucchini Cream Gratin with Ricotta
Another amazing recipe thanks to Anchor Food Professionals
Ingredients
- 250 g cauliflower, finely
blended to couscous style,
blanched for 3 minutes - 50 mL vegetable oil
- 180 g green zucchini, thick
triangular cut - 100 mL Anchor Extra Yield
Culinary Cream - 40 g Mainland Mozzarella
- 30 g Perfect Italiano Ricotta
- fresh herb garnish
- flaked sea salt & cracked pepper, to taste
Method
- Blanch cauliflower for 3 minutes.
- Heat a frypan with oil and once heated add zucchini and fry on one side until golden brown.
- Add cauliflower and Anchor Extra Yield Culinary Cream to zucchini.
- Reduce heat, bring to a simmer and adjust seasoning.
- Pour cream mixture into a baking dish, top with Mainland Mozzarella and bake at 200°C for 5 – 6 minutes or until golden brown.
- To serve, top with dollops of ricotta and fresh herbs.
