Tomato and zucchini clafoutis
Savor the flavors of summer with this Tomato and Zucchini Clafoutis recipe. Featuring cherry tomatoes, fresh zucchini, garlic, rosemary, and cheddar cheese all baked into a light, egg-based dish. Perfect for brunch, lunch, or a light dinner. Simple, wholesome, and delicious!
- 17 Mar 2025
- Cook time 0 min
- Prep time 30 min
- 4 Servings
- 9 Ingredients
Tomato and zucchini clafoutis is a delightful, savory twist on the traditional sweet French dessert. This dish combines the freshness of cherry tomatoes and zucchini with the richness of eggs, milk, and cheddar cheese, creating a versatile and delicious meal perfect for brunch, lunch, or dinner. Follow these simple steps to make a mouth-watering clafoutis that will impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Wash the cherry tomatoes and set them aside to dry.
- Slice the zucchini into thin rounds.
- Peel and finely chop the garlic cloves.
- Heat 3 teaspoons of olive oil in a large skillet over medium heat.
- Add the chopped garlic and sauté for about 1 minute or until fragrant.
- Add the zucchini slices and cook for about 5-7 minutes, stirring occasionally, until they start to soften.
- Add the cherry tomatoes and rosemary, and cook for an additional 2-3 minutes until the tomatoes begin to burst.
- Remove the skillet from heat and set the vegetables aside to cool slightly.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Gradually add in the all-purpose flour, whisking continuously to avoid lumps.
- Stir in the cheddar cheese.
- Lightly grease a baking dish (around 9-inch or 22 cm).
- Spread the cooked vegetables evenly over the bottom of the baking dish.
- Pour the egg, milk, and cheese mixture over the vegetables, ensuring they are evenly covered.
- Place the baking dish in the preheated oven.
- Bake for 35-40 minutes, or until the clafoutis is set and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving.
- Cut into slices and enjoy your Tomato and Zucchini Clafoutis warm.
Tips:
- Ensure your zucchini slices are of even thickness to promote uniform cooking.
- Use fresh rosemary if available for a more vibrant and aromatic flavor.
- For a richer taste, consider using full-fat milk or even a mixture of milk and cream.
- Grate your own cheddar cheese for the best melting quality and flavor.
- Let the clafoutis sit for a few minutes after baking before cutting to allow it to set properly.
Your Tomato and Zucchini Clafoutis is now ready to serve! The combination of fresh vegetables, aromatic rosemary, and creamy cheese makes for a satisfying and nutritious dish. Enjoy it hot from the oven, and savor the delightful blend of flavors and textures. This recipe is sure to become a favorite in your household.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.82g | 7% |
| Sugar 10g | 10% |
| Fat | |
| Fat 22g | 25% |
| Saturated 8g | 28% |
| Cholesterol 340mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 290mg | 53% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.71mg | 54% |
| Vitamin B3 1.45mg | 9% |
| Vitamin B6 0.45mg | 26% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 1.58ug | 66% |
| Vitamin C 36mg | 40% |
| Vitamin E 1.55mg | 10% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 360mg | 28% |
| Copper, Cu 0.17mg | 18% |
| Iron, Fe 2.24mg | 20% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 840mg | 25% |
| Selenium, Se 36ug | 65% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 3.03mg | 28% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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