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Vegetarian, Meal soups and plant based

Zucchini and cherry tomato clafoutis with green salad

This zucchini and cherry tomato clafoutis is a savory dish for 4, ready in 55 minutes, easy to make, at €1.80 per serving. The key is browning the zucchini first and draining off excess water before mixing it into the batter, so the clafoutis stays custardy instead of watery. Serve it warm with a green salad for a simple, complete summer dinner.

A savory clafoutis with zucchini and cherry tomatoes, soft like a custard, served with green salad.

Zucchini and cherry tomato clafoutis with green salad
Total time
55 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

This clafoutis has nothing sweet about it, it's a summer vegetable dish turned into a full meal thanks to eggs and cheese. Pan browned zucchini adds softness, halved cherry tomatoes bring freshness and a touch of acidity, and melted Gruyère ties everything together in a light batter that bakes up like a savory custard.

It's the kind of dish you make on a weeknight when your garden or market haul is overflowing with zucchini and tomatoes, but it also works for a quiet Sunday dinner for both adults and kids. Mon Chou suggests serving it warm with a green salad, for a vegetarian meal that barely needs watching in the oven.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 3
  • Cherry tomatoes 250 g
  • Basil 5 sprigs
  • Green salad 1

Dairy

  • Eggs 4
  • Milk 25 cl
  • Grated Gruyère 80 g
  • Butter 15 g

Pantry

  • Flouroften in the pantry 80 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Gluten, Lactose

The step by step recipe

  1. Slice the zucchini into rounds and cook them in a pan until golden. 8 min

    They shouldn't release any more water before going into the batter.

  2. Whisk the eggs with the flour, then add the milk, salt, and pepper.

    Pour the milk in gradually, no lumps.

  3. Butter a baking dish, then spread out the zucchini, the cherry tomatoes cut in half, and the cheese.

    Arrange the tomatoes cut side up, they'll look nicer.

  4. Pour the batter over the top and bake at 180°C. 35 min

    The clafoutis is done when a knife blade comes out clean.

  5. Sprinkle with basil and serve warm with the dressed salad.

    Let it rest for five minutes, it unmolds better and slices cleanly.

Our tips to get it right

  • Pick firm, medium sized zucchini, they release less water than very ripe ones.
  • Let the clafoutis rest for a few minutes out of the oven before serving, the batter firms up and the slices hold together better.
  • If you're using a glass dish, check doneness with a knife blade rather than relying only on the timer, ovens heat differently.

The variations

  • Swap the Gruyère for crumbled goat cheese for a sharper, creamier flavor.
  • Add diced ham to the batter before baking for a heartier, protein rich version.
  • For a quicker version, use raw grated zucchini mixed straight into the batter without pan cooking it first, the clafoutis will be a bit wetter but faster to prepare.

What to serve it with

  • Green salad with vinaigrette
  • A slice of country bread
  • A glass of fresh tomato juice

Storage

The clafoutis keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, cut into individual portions. Reheat it in the oven or microwave, it loses a bit of its custardy texture after freezing but still tastes good.

Questions about this dish

Can you make this clafoutis ahead of time?

Yes, you can make it the day before and reheat it gently in the oven before serving. It's actually convenient for make ahead meals since it slices very cleanly once cold.

Can you swap the flour for cornstarch?

Yes, you can replace the flour with the same amount of cornstarch for a slightly lighter texture. The clafoutis will be a touch less firm but just as tasty.

Why do you need to drain the zucchini well?

Zucchini holds a lot of water, and if it isn't removed, the batter turns watery and bakes unevenly. Browning the slices in a pan first keeps the clafoutis both firm and custardy.

Is this dish kid friendly?

Yes, its custard like texture and mild flavor generally go over well with kids. You can cut back slightly on the pepper if you're cooking for very young children.

How long does it take to make a savory zucchini and cherry tomato clafoutis with green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a savory zucchini and cherry tomato clafoutis with green salad?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a savory zucchini and cherry tomato clafoutis with green salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten, lactose. Always check the labels of the products you buy.

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