Chef Marco
If you’re looking for a unique dish that combines the delightful flavors of zucchini and cheese, look no further than Zucchini Parmesan Clafoutis. This savory take on the classic French dessert is not only easy to make but also a great way to incorporate more vegetables into your diet. The creamy texture of the batter combined with tender zucchini is sure to please everyone at your table!
Why Make This Recipe
Zucchini Parmesan Clafoutis is a wonderful dish for several reasons. First, it celebrates seasonal vegetables, making it perfect for summer gatherings or any time you want a light yet satisfying meal. Second, the dish is incredibly versatile and can be enjoyed as a main dish, a side, or even a delightful brunch option. Plus, it’s simple enough for beginner cooks to master!
How to Make Zucchini Parmesan Clafoutis
Ingredients:
- 3 zucchinis
- 100g grated Parmesan cheese
- 4 eggs
- 200ml milk
- 150g flour
- 1 packet of baking powder
- Salt and pepper to taste
- Olive oil for the dish
Directions:
- Preheat your oven to 180°C (350°F).
- Wash the zucchinis and slice them into thin rounds.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
- Gradually add the flour and baking powder while mixing until smooth.
- Stir in the grated Parmesan for a creamy texture.
- In a greased baking dish, arrange the zucchini slices evenly.
- Pour the batter over the zucchinis, making sure they are well covered.
- Bake for 35 to 40 minutes, or until the top is golden and the clafoutis is set.
- Let it cool for a few minutes before serving. Enjoy it warm or at room temperature!
How to Serve Zucchini Parmesan Clafoutis
This dish can be served in a variety of ways. For a lovely brunch, pair it with a fresh green salad and a light vinaigrette. You can also enjoy it as a savory side dish accompanying grilled meats or fish. It tastes fantastic warm but can also be served at room temperature, making it perfect for potlucks and gatherings.
How to Store Zucchini Parmesan Clafoutis
If you have leftovers (though they are unlikely!), store them in an airtight container in the refrigerator. It will keep well for up to three days. To reheat, simply pop it back in the oven at a low temperature until warmed through.
Tips to Make Zucchini Parmesan Clafoutis
- For extra flavor, consider adding herbs like thyme or basil to the batter.
- If you’re looking for a gluten-free option, substitute the flour with a gluten-free blend.
- Be sure to slice the zucchini thinly for even cooking and a better texture.
Variation
Feel free to mix up the cheeses! Feta or goat cheese can add a tangy twist. You can also add other vegetables such as spinach or bell peppers for added nutrition and flavor.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the batter and sliced zucchini a few hours in advance, then assemble and bake just before serving.
2. What if I don’t have Parmesan cheese?
You can substitute it with any hard cheese you have on hand, such as Gruyère or cheddar.
3. Can I freeze Zucchini Parmesan Clafoutis?
While it’s best enjoyed fresh, you can freeze leftovers. Make sure to wrap it tightly and consume it within two months for the best flavor. Reheat it in the oven to restore its texture.
Savory blend of zucchini and cheese
Description
A light and satisfying dish combining the flavors of zucchini and Parmesan, perfect for any meal.
Ingredients
Instructions
- Preheat your oven to 180°C (350°F).
- Wash the zucchinis and slice them into thin rounds.
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Gradually add the flour and baking powder while mixing until smooth. Stir in the grated Parmesan for a creamy texture.
- In a greased baking dish, arrange the zucchini slices evenly. Pour the batter over the zucchinis, making sure they are well covered.
- Bake for 35 to 40 minutes, or until the top is golden and the clafoutis is set.
- Let it cool for a few minutes before serving. Enjoy it warm or at room temperature!
Notes
- For extra flavor, consider adding herbs like thyme or basil.
