Zucchini clafoutis recipe | Taste of France®
Although zucchini and basil are available all year round, this dish is best in the summer when both are at their peak.
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Ingredients
- 6 tbsp extra-virgin olive oil
- 2½ lb. (1.2 kg) zucchini
- 4 new garlic cloves
- Leaves from 1 bunch basil
- 12 eggs
- 2 pinches freshly grated nutmeg
- 3 tbsp finely chopped flat-leaf parsley
- 2 tbsp white bread crumbs
- 1 cup (3½ oz./100 g) finely grated Parmesan
- Salt
- freshly ground pepper
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