Zucchini Clafoutis with Feta and Basil

Wash the zucchinis, remove the ends, and grate them using a coarse grater.

Heat a large pan with olive oil. Add the zucchini and sauté for about 20 minutes or until their cooking water has completely evaporated, stirring occasionally. Let it cool slightly while preparing the mixture.

Preheat the oven to 180°C (350°F), static heat. Butter a round 24 cm (9.5 inches) diameter pan. You can also line the bottom of the pan with parchment paper to make it easier to unmold.

Prepare the mixture. In a bowl, whisk the eggs with the cream and milk using a hand whisk. Add the chopped garlic, salt if using, pepper, and mix again. Add the flour and mix well to achieve a smooth texture.

Add the crumbled feta and chopped basil and mix a little to incorporate them. Lastly, add the zucchini and mix with a spatula until a homogeneous mixture is obtained.

Pour into the mold and spread evenly.

Bake and cook for about 55 minutes or until the surface is set and golden.

Let cool slightly, then unmold.

To finish, serve warm or cold.