1. Prepare the zucchini
Wash the zucchini and slice it into thin slices (approx. 3-4 mm) using a knife or mandolin. You can also grate it coarsely for a softer consistency. In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped garlic and sauté for 30 seconds, then add the zucchini. Cook for 5-7 minutes, stirring occasionally, until softened but still slightly firm. Season with a pinch of salt and pepper, then set aside to cool slightly.
2. Preparing the clafoutis dough
Preheat the oven to 180°C (350°F, fan). In a large bowl, whisk the eggs and cream (or milk). Gradually add the sifted flour, stirring to avoid lumps. Add 60g grated Parmesan, herbes de Provence, a pinch of salt, and pepper. Mix until you have a smooth, uniform dough.
3. Preparing the Clafoutis
Lightly grease or oil a round or rectangular baking dish (approximately 20-22 cm in diameter). Spread the fried zucchini evenly in the dish. Pour the batter over the zucchini, making sure it’s completely covered. Sprinkle with the remaining 20g grated Parmesan cheese for a golden crust. If using Parmesan, sprinkle with pine nuts or sunflower seeds for a crunchy crust.
4. Bake
Bake the clafoutis at 180°C (350°F) for 25-30 minutes, or until the dumplings are fluffy, golden brown, and cooked through (a knife inserted into the center should come out clean). If the top is browning too quickly, cover with aluminum foil halfway through.
5. Serve
Let the zucchini and Parmesan clafoutis rest for 5 minutes before serving. Serve warm or at room temperature as a main course with a green salad, cold as an appetizer, or for a picnic. This dish pairs well with a dollop of crème fraîche or a light tomato coulis.
Tips for a successful and easy savory clafoutis
