So here we go. You will need 2 medium sized zucchini, 2 medium sized white onions, a generous handful of green or black olives, a cup of cherry tomatoes, 2 cloves garlic, 2 large eggs, 20 cl (3/4 cup) cream, olive oil, a few basil leaves, 40 gr (3 tbsp) grated parmesan and a generous sprinkling of Herbes de Provence.
Top and tail the zucchini and, with a vegetable peeler, shave them into thin tagliatelle. Peel and very finely slice the onions. Peel and crush the garlic. Halve the olives.
In a pan heat a splash of olive oil and gently fry the sliced onions without browning them. Add the cherry tomatoes until they just start to wilt a little bit. Add the zucchini tagliatelle, the crushed garlic and gently fry for just a few minutes, then pour the mixture into a Clafoutis dish (just a normal gratin dish). Tightly roll the basil leaves into a little cigar and very finely slice this cigar into a chiffonade (thin basil strips). Mix the eggs together with the cream and parmesan, add the basil, Herbes de Provence and the olives and pour over the vegetable mixture. Bake at 180C/350F for 30 minutes or until lightly browned. Bon apetit! And don't forget a glass or two of nice dry Rosé wine....