Savory Zucchini and Goat Cheese Clafoutis
This Zucchini and Goat Cheese Clafoutis, with fresh basil and a hint of lemon zest, is perfect for a simple summer meal. It’s light, full of flavor, and puts a savory spin on the classic clafoutis, great for a relaxed lunch outdoors or an easy dinner with a fresh salad.
Main ingredients
These are the key ingredients for this savory Zucchini and Goat Cheese Clafoutis. You’ll find the exact amounts in the recipe card below.
- Zucchinis: One large zucchini is enough. I brown it lightly to give it more flavor.
- Eggs: The base of any clafoutis!
- Milk and cream: I go for a 50/50 mix for a clafoutis that’s both light and creamy. You can also use just milk or just cream, depending on what you have.
- Goat cheese (chèvre frais): I usually use a classic goat cheese log, but feel free to swap in feta or mozzarella.
- Lemon: Go for an organic one if possible, since you’ll be using the zest.
How to Make Zucchini and Goat Cheese Clafoutis
- Sauté the zucchini: Cook the zucchini slices in a little olive oil for about 5 to 7 minutes. They should be lightly golden but still have a bit of bite. Season with salt and pepper.
- Mix the batter: In a bowl, whisk the eggs with the flour, then add the milk, cream, lemon zest, and chopped basil. Season to your liking.
- Assemble and bake: Arrange the zucchini and crumbled goat cheese in a greased baking dish. Pour the batter over the top, add a few lemon slices if you like, and bake at 350 °F (180°C) for 35 to 40 minutes.
📌 Géraldine’s tip : Let the clafoutis cool a little before slicing—it’ll hold together much better. And on warm days, it’s just as delicious served cold!
Ideas for variations
- Gluten-free: Just swap the regular flour for a gluten-free mix—rice, corn, or chickpea flour all work well. The texture stays soft, and the flavor is just as delicious.
- Mediterranean touch: Add a handful of roasted cherry tomatoes, some black olives, or a pinch of oregano. It’s like a little taste of Provence!
- Wo-waste: Do you have leftover grilled vegetables or ratatouille? This savory clafoutis is perfect for using up what’s in the fridge.
How to Serve This Savory Clafoutis
This zucchini and goat cheese clafoutis is just as tasty warm as it is cold—super versatile! Here are a few ways to enjoy it:
- As a main: Pair it with a fresh salad for a light and balanced meal. Try it with my Tomato and Cucumber Salad or a Tomato Carpaccio with Pickled Mustard Seeds!
- For apéro: Cut it into bite-sized squares for an easy finger food. It goes wonderfully with a Green Tapenade, a Black Tapenade or even a homemade Pissaladière.
📌 Tip: Prepare it the day before and keep it in a cool place – it’s even better the next day!
Recipe Card
Savory Zucchini and Goat Cheese Clafoutis
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Ingredients
- 1 large zucchini 300 g
- 4 eggs
- 3/4 cup + 1 tbsp of flour 100 g
- ½ cup of milk 120 ml
- ½ cup of heavy cream 120 ml
- 1 goat's cheese log approx. 150 g
- 1 lemon zest
- A few fresh basil leaves chopped
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat oven to 350°F (180°C).
- Wash and finely dice the zucchini. Sauté in a little olive oil for 5 to 7 minutes on medium heat, until golden-brown but still crunchy. Season with salt and pepper.
- Whisk the eggs with the flour and a pinch of salt. Gradually add the milk, then the lemon zest, chopped basil and a little pepper.
- Butter a 10-inches (26 cm) tart tin. Spread the zucchini evenly over the base, add chunks of goat cheese, then pour in the batter. Top with a few lemon slices for a bright, decorative touch.
- Bake for 35 to 40 minutes, until golden and slightly puffed. Serve warm, or let it cool completely in the fridge and enjoy chilled. It pairs perfectly with a fresh salad.
Video
Nutrition
Frequently Asked Questions
Yes, no problem! This clafoutis keeps well in the fridge for 2 to 3 days. You can enjoy it warm, cold or slightly reheated.
For an alternative to white flour, you can opt for spelt flour, which is richer in fiber, or chickpea flour, which gives a slightly rustic touch and goes well with goat’s cheese.
Yes, this clafoutis freezes very well, especially in individual portions. To enjoy, reheat gently in the oven at 302°F (150°C), without overcooking, to preserve its soft texture.
I’ve been a chef for 20 years. I was trained at le cordon bleu Paris and you have become my muse and inspiration. Thank you so much.
Madeline
Thank you so much, Madeline, for your kind words. I’m really touched!
Fresh, delight, savory with a Provençal touch! Lovely!
Thank you, Joran!
This was very nice. I didn’t have enough zucchini so used a yellow pepper as well. I took a wedge of it with me on a beautiful hike and ate it overlooking the ocean.
Perfect! You can absolutely vary the vegetables. Now that you’ve done it once, you can be creative with savory clafoutis!
I made this for dinner this evening. It was a huge hit with the family. The mix of flavors was perfection!
Thank you so much, Harald !
love this recipe💙
Thanks, Dawn!
Das ist eines meiner Lieblingssommerrezepte. Ich habe es erst heute wieder gemacht. Schmackhaft, schnell zu zubereiten und einfach lecker.
Danke Caroline!
Livery much looking forward to trying this for an evening picnic this weekend!