Mini Zucchini Clafoutis with Parmesan and Basil

Cut 4 zucchini (750 g) into small cubes. Sauté them in a frying pan for 10 minutes with 1 tbsp olive oil and 1 minced garlic clove.

Grate the Parmesan if needed. Whisk 4 whole eggs with 50 g liquid crème fraîche, 30 g sifted flour, 75 g grated Parmesan, 3 chopped basil leaves, 1 tsp curry powder, salt and pepper.

Add the cooked zucchini cubes to the mixture once they have finished cooking.

Pour the mixture into individual muffin molds or into a family-size baking dish.

Bake in a hot oven at 180°C for 20 minutes.

Let cool until lukewarm, then unmold the clafoutis.