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Clafoutis aux Courgettes

Clafoutis aux Courgettes (Zucchini Casserole)

This easy casserole serves two hungry people and I recommend partnering it with a fresh, tomato salad. You will need a 20cm frying pan.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch Dish
Cuisine French, Provencal
Servings 2 people

Ingredients
  

  • 4 medium Courgettes sliced into rounds
  • 2 Garlic Cloves crushed
  • 1 tbsp rosemary chopped
  • 6 eggs beaten
  • 50 ml (1.5 oz) milk
  • 75 g (2.5 oz) Brown Rice Flour or other gluten-free flour
  • Log 150g (5oz) Goat's cheese 1/2 of log sliced into rounds
  • 50 g (2 oz) Emmental cheese grated
  • olive oil for frying

Instructions
 

  • Fry the courgette slices in some olive oil until they are lightly browned and softened, adding the garlic as the courgettes begin to soften.
  • While the courgettes are cooking, mix the flour, rosemary and ¾ of the Emmental together in a bowl with a pinch of salt and a couple of turns of the black pepper grinder.
  • Make a well in the middle of the bowl and gradually add the beaten egg, whisking until the mixture becomes a smooth batter.
  • Add the batter to the courgettes in the frying pan and place the sliced goat’s cheese on the top.
  • Sprinkle with the remaining Emmental.
  • Cook the clafoutis on the stove-top on a medium heat for five minutes or until the mixture starts to brown around the edges.
  • Finish off under a medium-to-high grill until the top is golden brown.
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