On the blog today, I have a very nice new recipe for zucchini and cherry tomato clafoutis ! Another way to cook zucchini which tends to grow by the thousand in our gardens. 😉
Making a clafoutis is super easy and quick to do . The base is always the same and you can put all the vegetables you want. Here, I put zucchini and cherry tomatoes there simply because they are two summer vegetables that I love to combine. However, do not hesitate to vary the pleasures by repeating this recipe with the seasonal vegetables of your choice. 😉
I advise you to brown your zucchini in order to extract as much water as possible . If you are using regular tomatoes (not cherry tomatoes), sauté them as well. For my part, I opted for whole cherry tomatoes.
If this clafoutis contains a little less milk than a classic clafoutis, it is also to anticipate the fact that the vegetables will reject a little water during cooking. We want a clafoutis, not a soup. ^^
Regarding aromatic herbs , I opted for thyme and basil . You can also brown your vegetables with a sprig of rosemary , guaranteed flavors!
As for Parmesan , it is optional. I had it on hand so I took advantage of it. 🙂 You can, if you wish, replace it with diced goat cheese . It will go very well with tomatoes and zucchini.
You will need:
- +150 g of cherry tomatoes (or classic)
- +300 g zucchini
- +1 clove of garlic
- +1 small onion
- +2 eggs
- +15 cl of milk (animal or vegetable)
- +50 g flour
- +30g Parmesan (optional)
- +Salt pepper
- +Aromatic herbs (thyme, basil, Provence herbs)
Step by step method
Step 1 :
Peel and finely mince the garlic and onion. Cut the zucchini into thin slices. Brown everything in a pan with a drizzle of olive oil and a pinch of salt.
2nd step :
Preheat the oven to 180 ° C. In a bowl, beat the eggs. Incorporate the flour then, gradually, the milk. Season with salt and pepper and add the aromatic herbs.
In a buttered gratin mold, place the zucchini and cherry tomatoes. Cover with the preparation and bake for 35 minutes.