Zucchini Caviar with Parmesan Cream

Name: Zucchini Caviar with Parmesan Cream
Yield: 6
Ingredients: Salt and black pepper to taste; 2 zucchinis (130g) cut into pieces; 2 tablespoons of olive oil; 1 garlic clove, minced; 1 1/2 teaspoons of chopped thyme; 1 1/2 teaspoons of ground cumin; For the cream; 100g of Parmesan cheese, cut into small pieces; 200ml of fresh heavy cream; Thyme sprigs for garnish

1
Salt and black pepper to taste
2
2 zucchinis (130g) cut into pieces
3
2 tablespoons of olive oil
4
1 garlic clove, minced
5
1 1/2 teaspoons of chopped thyme
6
1 1/2 teaspoons of ground cumin
7
For the cream
8
100g of Parmesan cheese, cut into small pieces
9
200ml of fresh heavy cream
10
Thyme sprigs for garnish

Ingredients

1
Salt and black pepper to taste
2
2 zucchinis (130g) cut into pieces
3
2 tablespoons of olive oil
4
1 garlic clove, minced
5
1 1/2 teaspoons of chopped thyme
6
1 1/2 teaspoons of ground cumin
7
For the cream
8
100g of Parmesan cheese, cut into small pieces
9
200ml of fresh heavy cream
10
Thyme sprigs for garnish

Directions

1
Cook the zucchini in a large pot with plenty of boiling salted water for 2 minutes or until tender
2
Drain and, using a sharp knife, finely chop the zucchini
3
Heat olive oil in another pan over low heat
4
Add the garlic, thyme, and cumin, stirring constantly, for 2 to 3 minutes
5
Discard the aromatics, add the zucchini, season with black pepper, and set aside
6
Prepare the Parmesan cream
7
Heat the Parmesan cheese and heavy cream in a pan over low heat, stirring constantly, until the cheese melts
8
Set the cream aside
9
Distribute the chopped zucchini among glass cups
10
Aquaint the Parmesan cream and spoon it over the zucchini
11
Garnish with thyme sprigs and serve
12
Yield: 6 to 8 servings.