Description
These Zucchini and Cheese Clouds are light, fluffy, and utterly delightful. Perfect as a healthy appetizer, a unique side dish, or a comforting vegetarian meal, they’re incredibly easy to make and are guaranteed to impress. The combination of tender zucchini, creamy cheese, and a hint of Parmesan creates a savory treat that’s hard to resist.
Ingrédients
- 2 petites courgettes (small zucchinis)
- 2 œufs (eggs)
- 100 g de fromage frais (fresh cheese, such as St Môret, ricotta, or fresh goat cheese)
- 30 g de parmesan râpé (grated Parmesan cheese)
- 2 c. à soupe de farine (tablespoons of flour, or cornstarch for a gluten-free version)
- 1/2 sachet de levure chimique (teaspoon of baking powder)
- Sel, poivre (salt and pepper to taste)
- Herbes fraîches : menthe, ciboulette, basilic… (fresh herbs: mint, chives, basil – optional)
Préparation
Step 1: Préchauffez le four à 180°C (350°F) en chaleur tournante. (Preheat your oven to 180°C (350°F) with fan-forced setting.)
Step 2: Lavez les courgettes, puis râpez-les finement. (Wash the zucchinis, then grate them finely.)
Step 3: Égouttez les courgettes râpées dans un torchon propre ou un chinois en les pressant pour enlever l’excédent d’eau. Ceci est crucial pour éviter que les nuages ne soient trop humides. (Drain the grated zucchini in a clean tea towel or a fine-mesh sieve, pressing to remove excess water. This is crucial to prevent the clouds from becoming too soggy.)
Step 4: Dans un saladier, battez les œufs avec le fromage frais, le parmesan, la farine et la levure. Salez, poivrez. (In a mixing bowl, beat the eggs with the fresh cheese, Parmesan, flour, and baking powder. Season with salt and pepper.)
Step 5: Incorporez délicatement les courgettes râpées et les herbes ciselées (si vous les utilisez) à la préparation. Mélangez jusqu’à obtenir une pâte homogène. (Gently fold the grated zucchini and chopped herbs (if using) into the mixture. Mix until you have a smooth batter.)
Step 6: Répartissez la pâte dans des moules à muffins ou des empreintes en silicone bien graissées. Remplissez chaque moule aux trois quarts. (Distribute the batter into well-greased muffin tins or silicone molds. Fill each mold about three-quarters full.)
Step 7: Enfournez pour 20 à 25 minutes, jusqu’à ce que les nuages soient gonflés et dorés. Vérifiez la cuisson en insérant un cure-dent au centre; il doit ressortir propre. (Bake for 20 to 25 minutes, until the clouds are puffed up and golden. Check for doneness by inserting a toothpick into the center; it should come out clean.)
Step 8: Laissez tiédir les nuages avant de les démouler délicatement. (Let the clouds cool slightly before gently removing them from the molds.)
Why You’ll Love This Recipe
- Light and Fluffy: The texture is incredibly airy, making them a joy to eat.
- Versatile: Serve as an appetizer, side dish, or even a light meal.
- Healthy: Packed with zucchini and cheese, they offer a good balance of nutrients.
- Easy to Make: Minimal ingredients and straightforward steps make this recipe accessible to all skill levels.
- Customizable: Add your favorite herbs and spices to tailor the flavor to your liking.
Serving Suggestions
- Serve warm or at room temperature.
- Garnish with a dollop of crème fraîche or a sprinkle of fresh herbs.
- Pair with a light salad for a complete meal.
- Offer as part of a buffet or appetizer spread.
Tips
- Draining the Zucchini: Don’t skip the step of draining the grated zucchini. Excess moisture will result in soggy clouds.
- Cheese Variations: Experiment with different types of cheese for varied flavors. Gruyère, feta, or even a touch of blue cheese can add depth.
- Herb Combinations: Try different herb combinations to complement the zucchini and cheese. Thyme, rosemary, or dill are excellent choices.
- Storage: Store leftover clouds in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Preparation Time:
- 15 minutes
Cook Time:
- 20-25 minutes
Total Time:
- 35-40 minutes
Nutrition Information (per serving, approximate)
- Calories: 120
- Protein: 8g
- Sodium: 150mg
DRINK Rating
Pair with a light, crisp white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try sparkling water with a lemon twist.
Conclusion
These Zucchini and Cheese Clouds are a delightful addition to any menu. They are easy to prepare, delicious, and offer a healthy alternative to traditional appetizers or side dishes. Enjoy experimenting with different variations and sharing this recipe with friends and family.
Questions & Answers
Q1: Can I make this recipe gluten-free?
A: Oui, absolument! Simply substitute the regular flour with cornstarch (fécule de maïs) for a gluten-free version.
Q2: What kind of cheese works best in this recipe?
A: The recipe calls for fromage frais, which includes options like St Môret, ricotta, or fresh goat cheese. However, you can also experiment with other cheeses like Gruyère, feta, or even a touch of blue cheese for added flavor.
Q3: Can I freeze these zucchini clouds?
A: While you can freeze them, the texture might change slightly upon thawing. It’s best to consume them fresh for the best flavor and texture. If you do freeze them, wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 2 months.
Q4: Can I add other vegetables to this recipe?
A: Certainly! You can add finely chopped vegetables like bell peppers, onions, or carrots to the batter. Just make sure to drain any excess moisture from the vegetables before adding them to the mixture.
Q5: How can I prevent the zucchini clouds from being soggy?
A: The key is to drain the grated zucchini thoroughly. Use a clean tea towel or a fine-mesh sieve to press out as much excess water as possible before adding it to the batter. This will ensure that the clouds are light and fluffy, not soggy.
