Individual Zucchini and Parmesan Clafoutis
Served as an appetizer or to accompany a roast meat, this individually portioned clafoutis are simply delicious. The saltiness and creaminess of the parmesan go very well with the mildness of the zucchini.
Servings: 8
Ingredients
- 3 medium zucchinis, about 700 grams/25 ounces
- 4 large eggs
- 3 tablespoons cream
- 2.5 ounces parmesan, grated
- 5 sprigs fresh basil, leaves only
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- Salt and pepper, to taste
Instructions
- Wash and pad dry the zucchini. Leave the skin on and dice them in small cubes. Heat a skillet with 1 tablespoon of olive oil and cook the zucchini for 5 to 10 minutes, until cooked but still a little crunchy. Season lightly with salt (not too much, as the parmesan will help salt the dish). Set aside away from the heat.
- Preheat the oven at 200°C or 400°F.
- Wash and pad dry the basil, and finely chop the leaves. Remove the germ of the garlic clove and chop it as well, or crush it with a garlic crusher.
- In a large bowl, beat the eggs with the grated parmesan, cream, basil, sifted flour, garlic, and some pepper. Add the diced zucchini and mix well.
- Grease a muffin or brioche tin. Pour the mixture into the mold and bake for 20 minutes while keeping an eye on it.
- Once cooked, serve the clafoutis, hot, warm or cold.
- You will have a better result if you use a silicone mold.
