Zucchini caviar with Parmesan cream

Ingredients for 6 servings:

• 2 zucchinis
• salt and pepper
• ½ tsp sugar
• 1 pinch(s) cumin
• 1 sprig(s) rosemary
• 1 garlic clove(s), small
• 1 shallot(s)
• 1 tbsp olive oil
• 200 ml cream
• 100 g Parmesan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

good as elegant finger food, can be prepared

Finely dice the garlic clove and shallot and fry in a little olive oil. Dice the zucchini and fry as well. Simmer everything over low heat for about 30 minutes. Mash the vegetables finely with a fork. Add the cumin, sugar, and rosemary sprig and simmer everything over low heat for about 5 minutes, stirring regularly to prevent it from burning. Season with salt and pepper. Remove the rosemary sprig and divide the zucchini puree between 6-8 small appetizer glasses. Finely grate the Parmesan cheese, heat the cream, and melt the Parmesan cheese in it. Reduce the cream slightly, stirring constantly. Remove from the heat and let cool slightly. While still liquid, pour over the zucchini caviar and chill. Garnish with ground black pepper and some shaved Parmesan cheese before serving. Can be made a day ahead and refrigerated. Take it out in time so that it reaches room temperature.