Zucchini and Parmesan Clafoutis is a flavorful clafoutis recipe that combines the sweetness of seasonal zucchini with the richness of Parmesan cheese. This easy vegetarian dish, ready in about 50 minutes, is perfect as a starter, main course or summer side dish. With an airfryer option for easy cooking, this juicy and cheesy clafoutis impresses with its simplicity and sunny flavor. Serve with a green salad or grilled meat for a delicious and balanced meal.
Why choose this zucchini and parmesan clafoutis?
- Light : Soft, low-calorie texture, perfect for summer.
- Salty : Parmesan adds a cheesy and salty touch.
- Simple : everyday ingredients for quick summer cooking.
- Versatile : suitable for dinner, brunch or aperitif.
Ingredients for 4 people
- 700 g zucchini (about 3-4 medium-sized, firm and smooth zucchini)
- 4 medium eggs (fresh, preferably at room temperature)
- 3 tablespoons whipping cream (about 45 ml, whole for a richer taste)
- 1 tablespoon flour (about 10 g, sifted)
- 70 g grated Parmesan cheese (fresh for a more intense flavor)
- 1 clove of garlic (finely chopped or crushed)
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
- ½ teaspoon fine salt (salt to taste, parmesan is salty)
- ¼ teaspoon ground black pepper
- Voluntary:
- ½ teaspoon grated nutmeg for a warm tone
- 1 tbsp breadcrumbs for a crispy bottom
- A few sliced cherry tomatoes for garnish
- Green salad or yogurt sauce as a side dish