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Zucchini Recipe

August 18th, 2016 at 08:41 pm

About this time of year folks complain that they don't know what to do with zucchini. DH doesn't grow it and we don't usually get a lot of it given to us. Last week we went to an open air market and bought some zucchini. I fix it year around anyway, but found this recipe in the Chicago Tribune a couple of weeks ago in Leah Eskin's column.

Savory Zucchini Clafouti

3 pounds young zucchini, sliced into 1/4 inch thick discs
2 large shallots, chopped
2 T olive oil
1 T butter for pan
1/2 c freshly grated Parmesan cheese
3 eggs
2/3 cup whole milk
1/2 cup creme fraiche or sour cream
2 tablespoons of flour
1/2 t vanilla
Kosher salt and freshly ground black pepper
2 t fresh thyme leaves
zest of 1 lemon

Toss zucchini and shallots with olive oil and roast in a single layer in a 425 degree oven, turning zucchini over once for about 35 minutes until golden brown.

Butter a 9 inch round baking pan, sprinkle with half of the cheese

Whisk together eggs, milk, cream, flour, vanilla, 1/2 t salt, and a few grinds of pepper, set aside
When vegetables are roasted, toss with thyme, zest, salt, and pepper to taste. Let cool a few minutes.

Scrape vegetables into the prepared pan. Pour in egg mixture, sprinkle with remaining cheese. Set on a rimmed baking sheet and slide onto center rack of a 425 degree oven. Bake until clafouti is brown, slightly puffed, and set (knife stabbed in the center should come out clean) 20 to 25 minutes. Let cool a bit. Enjoy warm or at room temperature.

I made this last night and DH liked it. Thought I would share.

4 Responses to “Zucchini Recipe”

  1. Carol Says:

    Looks tasty!

  2. My English Castle Says:

    It looks great--how was the vanilla in it?

  3. rob62521 Says:

    It was yummy.

  4. Buendia Says:

    I am totally making this. My kind of recipe definitely! I make a zucchini socca... chickpea flour and caramelized onions....

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