Give 1-on-1 coaching with a French chef  Cooking, culinary career or restaurant. E-gift card, from $150. Give an e-gift card
Skip to content
French, Italian Cuisine

Individual Zucchini Parmesan Clafoutis

Prep20 min
Cook20 min
Total40 min
Yield8 portions
LevelIntermediate
 
 
Zucchini and Parmesan Clafoutis
About This Recipe

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.

Scale This Recipe

Servings

Ingredients

Units
  • 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
  • 1 tablespoon
  • 1 large garlic clove, — minced
  • Salt and pepper, — to taste

Instructions

  1. 1
    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. lightly with salt (not too much, as the parmesan will help salt the dish). Set aside away from the heat.
  2. 2
    Preheat the oven at 200°C or 400°F.
  3. 3
    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.
  4. 4
    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.
  5. 5

    Grease a muffin or tin. Pour the mixture into the mold and bake for 20 minutes while keeping an eye on it.

  6. 6
    Once cooked, serve the clafoutis, hot, warm or cold.
  7. 7
    You will have a better result if you use a silicone mold.
Techniques in this recipe
Baking
Take It Further

Want to master this dish like a pro?

This recipe connects to Professional Vegetable Cuts — learn the technique step by step in the video lessons.

Open the course Find where to start

Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot

You May Also Like

Belgian Endive, Roquefort, Apple Walnut Salad
Belgian Endive, Roquefort, Apple Walnut Salad
 Grilled New York Steak with Apples and Camembert Cheese
Grilled New York Steak with Apples and Camembert Cheese
 Pizza Margherita
Pizza Margherita
Chef's Notes

Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Professional Vegetable Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

Ready to master Professional Vegetable Cuts?

41 structured courses. 320 recipes. OCRS™ learning paths. Certificates. Coaching.

Open the course Book 1-on-1 coaching
Keep learning

Learn the technique behind the recipe.

Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.

Browse the courses Get my roadmap
Scroll to Top