Zucchini Butterfly- Papillon de Courgettes


It is summer, and as such your garden or your grocery store should be filled with cheap but yummy summer vegetables: zucchini, Summer Squash, Corn, Tomatoes…

But what to do with them. Even me who eats lots of vegetables get tired of eating the same vegetable over and over again.

Zucchini is a prime example. How else can you eat it besides grilled, steamed and again grilled???

My sister-in-law makes zucchini muffins. They taste pretty good, but it is not something I want to fix with zucchini.

My sister shared this yummy recipe that make for great sides to any dish. Today I am using fresh zucchini, but you can certainly  substitute zucchini with any other vegetables.

Ingredients for 8, which makes 2 trays of 12 butterfly. 

  • 4 medium-sized zucchini or about 2 lbs of fresh zucchini
  • 4 eggs
  • 3/4 cup of heavy cream, half & half or milk
  • 1 cup of swiss cheese ( optional)
  • 1 tbsp of corn flour
  • 1 tsp of salt
  • 1/2 tsp of thyme, rosemary herb blend 
  1. Turn the oven to 350.
  2. Using a mandoline, or a hand grater, grate the zucchini and fill a bowl with them.
  3. Add to it, 4 eggs, 1 tbsp of corn flour, 1 tsp of salt, 1/2 tsp of thyme, and mix well.photo 1
  4. Scoop this content in the mold or container of your choice. Today i used the butterfly mold  (on special this month), but your could use a big muffin tray or even bake the whole thing in one big mold such as the sunflower mold.photo 2
  5. Cook for 30 minutes in small container, and 60 minutes in a large one.
  6. Serve those yummy butterflies with a dinner of your choice. Et voila!!!photo 3

Bon Appetit and Happy Cooking!!!