Zucchini Crumble
Par Laurie le 11 juillet 2016, 14:41 - Crumbles, dips, side and fried veggies - Lien permanent
I tried this recipe for one, as a side dish, but it can also be used as a vegetarian main course. I like the colors and the texture of the veggies as well as the rich smell of the olive oil and tomatoes coming from the oven. You can't go wrong with so many pluses!
For a couple side dishes: (I served the crumble in a small glass jar on the side)
one zucchini, diced in very small cubes
sun-dried tomatoes, diced
flour
parmesan cheese
thyme
salt and pepper
olive oil
garlic powder
Assemble and season according to your own taste. I don't like to use too much garlic or olive oil but I do adapt to my guests. Serving it in individual jars allows you to make it different for everyone if need be. Make sure your jars can be used in the oven or bake your crumble or crumbles in muffins molds for example and then transfer them into your glass jars.
Mix the zucchini and tomatoes. Add the seasoning and oil. Mix the flour and parmesan and crumb it on top. It did not use butter to crumb but that's an option that will allow you to have a thicker crumble on top. Bake 15 to 20 mn at 350°F.
You can make these ahead and warm them before serving. They're a nice side dish for meat or fish and if one of your guests is vegetarian, make more for them and maybe add nuts to the mixture. Pecans are fabulous with that recipe but broiled almonds are not bad either. It will provide the protein they'll need.