Savory Zucchini and Cheese Madeleines Tell a Friend

Rate this recipe:

Savory Zucchini and Cheese Madeleines 1 Rating(s)

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - large eggs
  • 2 tablespoons - heavy cream
  • 2 teaspoons - Creole or Pommery (coarse-grain) mustard
  • 2 tablespoons - unsalted butter, melted
  • 3 cloves - garlic, minced
  • 1 1/2 teaspoons - dried basil, crumbled
  • 1 teaspoons - salt
  • 1/4 teaspoons - freshly ground black pepper
  • 1 dashes - cayenne pepper
  • 1 cups - all-purpose flour
  • 1/2 teaspoons - baking powder
  • 1/4 cups - coarse-grind yellow cornmeal
  • 2 cups - firmly packed, coarsely grated zucchini, 2 cups = approx. 3 squash
  • 1 - small yellow onion, finely diced
  • 1 - small red bell pepper, cored, seeded, finely diced
  • 1 cups - grated Gruyere or Jarlsberg cheese
  • Directions:

    Preheat the oven to 425 degrees F. Oil 3 madeleine molds (if you only have 1 mold, work in batches, letting the mold cool before refilling) or miniature muffin tins.

    In a large bowl, combine the eggs, cream, mustard, melted butter, garlic, basil, salt and black and cayenne peppers and mix well. Stir in the flour, baking powder, cornmeal and mix well.

    Add the zucchini, onion, bell pepper and cheese and mix thoroughly. Spoon into the madeleine molds (or muffin tin).

    Bake in the oven 20 minutes (or only 15 minutes if using muffin tins), or until puffed and golden brown (the centers will be moist).

    Turn out of the molds and serve warm, or let cool on wire racks to room temperature.

    Brief Description

    Quiche like filling baked in a madeleine mold or mini muffin tin for a breakfast or tea time treat.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  French

    Prep Time: 30 min
    Cook Time: 20 min

    Posted By:


    Posted On:

    March 8, 2016

    Print Recipe

    Speak Your Mind