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Zucchini Cream Gratin with Ricotta2020-12-16T03:08:40+10:00

Project Description

Zucchini Cream Gratin with Ricotta

Zucchini Cream Gratin with Ricotta

Another amazing recipe thanks to Anchor Food Professionals


  • 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


  1. Blanch cauliflower for 3 minutes.
  2. Heat a frypan with oil and once heated add zucchini and fry on one side until golden brown.
  3. Add cauliflower and Anchor Extra Yield Culinary Cream to zucchini.
  4. Reduce heat, bring to a simmer and adjust seasoning.
  5. Pour cream mixture into a baking dish, top with Mainland Mozzarella and bake at 200°C for 5 – 6 minutes or until golden brown.
  6.  To serve, top with dollops of ricotta and fresh herbs.
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