Zucchini Clafouti with Cantonnier Cheese

Name: Zucchini Clafouti with Cantonnier Cheese
Yield: 4 servings
Ingredients: 3 eggs; 1 3/4 cups (430 mL) Milk; 2 tbsp (30 mL) flour; 3 medium zucchini; green and yellow; Salt and freshly ground pepper to taste; 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

This is the Zucchini Clafouti with Cantonnier Cheese recipe.

Prep: 45 min
Cooking: 35 min

Yields 4 servings

zucchini clafouti with cantonnier cheese

Ingredients

3 eggs
1 3/4 cups (430 mL) Milk
2 tbsp (30 mL) flour
3 medium zucchini, green and yellow
Salt and freshly ground pepper to taste
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

READY FOR REWARDS?

Preparation

Preheat oven to 400 °F (200 °C).

Beat eggs with milk and flour, let stand for 30 minutes.

Slice zucchini 1/2-inch (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 golden. Serve warm.