Cut off the base of the celery, separate the stalks, and wash them.

Dry the celery and cut it into pieces.

Bring a large pot of salted water to a boil and add the celery.

Blanch for 10 minutes after the water returns to a boil. Meanwhile, wash the zucchini.

Cut the zucchini into sticks using a mandoline.

Add the zucchini to the pot and stir.

Continue cooking for 5 minutes, then drain.

Return the celery and zucchini to the pot. Season with salt, pepper, and Italian seasoning.

Stir in the cilantro.

Stir in half of the Grana Padano cheese.

Preheat the oven to 400°F (200°C). Mix well to combine the cheese, then transfer everything to a baking dish.

Add the cream, mix, and smooth the top.

Sprinkle the remaining cheese on top and drizzle with chili oil.

Bake for 20 minutes. It's ready!