Zucchini crumble with parmesan

Zucchini crumble with parmesan

The summer vegetable par excellence… I am of course talking about zucchini.
You may be lucky enough to have plenty of them in your garden. Otherwise, like me, you sometimes come back from the market with a full bag. It must be said that it is a really economical vegetable that can be cooked in many ways. Over the summers I have offered you a number of recipes that you can easily find by typing “courgettes” in the blog’s search bar. I’m sure you’ll find some ideas for cooking your delicious zucchini.
For the record, every summer, one of the most consulted recipes on this blog is zucchini and lemon jam. It’s an original idea that really pleases a lot. If you haven’t tried it yet…

And then, the other day, I realized that I had never published my zucchini crumble. A treat, which I do however very often, often with parmesan, sometimes with other cheeses, such as goat cheese. What a lack!
This is a very simple recipe that is sure to please your guests. For an everyday meal, I present in a large dish, or better in my cast iron skillet which allows me to go directly from the flame to the oven. I also sometimes make them in individual portions. It’s very nice too.

Zucchini crumble with parmesan:

50 g of parmesan
150g flour
100g butter
thyme
4 small zucchini
1 clove of garlic
30g pine nuts
salt pepper
olive oil

Preheat the oven to 180°C.

Prepare the crumble dough.
Put the parmesan in a robot to grate it finely.
Add the flour and the butter in pieces. Mix quickly.
Pour this dough onto a baking sheet, and knead it with your fingertips to form small more or less large pieces.

Cook for about 12 minutes, stirring during cooking.

Meanwhile, prepare the zucchini.
Cut them into small cubes, then brown them over medium heat in a pan with a little oil.
Season.

When the courgettes begin to be cooked, add the thyme and the finely grated garlic.
Leave to cook for a few more minutes.

Mix the pine nuts with the cooked crumble and spread it on top.
Put back in the oven for about 10 minutes.

Serve hot or lukewarm.

Zucchini crumble with parmesan

To finish: my cast iron skillet allows me to put the crumble directly on the zucchini. If your pan does not go into the oven, pour the zucchini into a dish or several.


Feel free to prepare more crumble. It can be kept for several days, and will be perfect on many dishes.

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