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Parmesan Cream Zucchini Verrines” – 31 characters


For 8 people:

  • 2 large zucchinis
  • 1 spring onion
  • 3.5 oz. of diced parmesan
  • 1 tablespoon of olive oil
  • 7 fl. oz. of heavy cream
  • 2 very thin slices of Parma ham
  • 1 pinch of caraway
  • 1 pinch of rosemary leaves
  • Salt, pepper


  1. Wash the zucchinis, peel one strip of skin every two strips, and cut them into small, regular cubes. Cut the onion as well, and sauté both in a frying pan with the olive oil over high heat. Add caraway, rosemary, salt and pepper. When the food is colored, add a glass of water and let it stew for 5 minutes. Set it aside.
  2. Pour the cream into a saucepan and melt the parmesan over low heat while stirring constantly.
  3. In a hot frying pan without grease, cook the ham for 2 minutes on each side. Put it on a paper towel to dry (it will harden).
  4. Finally, fill the glasses by putting the zucchinis at the bottom, then pour the warm parmesan cream on top, and stick a piece of ham on top. Serve.