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Tomato, Zucchini and Goat Cheese Clafoutis


You can taste the summer harvest in each bite.

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Rate this recipe 4.3/5 (13 Votes)


  • 2 tsp (10 mL) butter, softened
  • 1 cup (250 mL) grated zucchini
  • 2 green onions, minced
  • 3 tbsp (45 mL) chopped fresh basil
  • 3 eggs
  • 1/2 cup (125 mL) whipping cream, (35%)
  • 3 tbsp (45 mL) all-purpose flour
  • 1 tsp (5 mL) maple syrup
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) hot pepper sauce
  • 1 pinch nutmeg
  • 1 pkg (140 g) soft goat cheese, crumbled
  • 12 cherry tomatoes, halved


Adapted from


Step 1

Brush four 1-cup (250 mL) ramekins with butter; set aside.

Wrap zucchini in clean tea towel; twist and squeeze to release excess liquid. Transfer to bowl. Stir in green onions and basil; set aside.

In separate bowl, beat together eggs, whipping cream, flour, maple syrup, salt, hot pepper sauce and nutmeg.

Divide goat cheese evenly among ramekins; top each with one-quarter of the zucchini mixture and one-quarter of the egg mixture. Top each with 6 cherry tomato halves.

Arrange ramekins on baking sheet; bake in 325ºF (160ºC) oven until puffed and eggs are set, 18 to 20 minutes. Broil until tops are bubbly and golden, 1 to 2 minutes.

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