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Zucchini Clafouti with Cantonnier
- Course Side Dishes
- Prep. Time 10 mins
- Cooking Time 35 mins
- Yields 4 servings
Preparation
What You Need
3
eggs
1 3/4 cups
(450 ml)
milk
2 tbsp
(30 ml)
flour
3
medium zucchini, green and yellow
Salt
Freshly ground pepper
1
clove
garlic, crushed
1 tbsp
(15 ml)
fresh rosemary
or
1/2 tbsp
(7.5 ml)
dried rosemary
4 oz
(125 g)
Canadian Cantonnier cheese
Instructions
Preheat oven to 400 °F (200 °C).
Beat eggs with milk and flour, let stand for 30 minutes.
Slice zucchini 1 cm thick. Scald slices in boiling water for 30 seconds. Drain and dry thoroughly. Arrange zucchini slices, overlapping, in a buttered gratin dish. Season with salt and pepper. Mix garlic and rosemary into egg mixture and pour over zucchini. Slice Canadian Cantonnier cheese thinly and arrange on top of zucchini.
Bake in preheated oven 30-35 minutes or until puffed up and browned. Serve warm.
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