Directions
- 1Wash and peel the zucchini, then cut into small pieces
- 2Heat olive oil in a pan, add the zucchini and vegetable stock
- 3Season with salt, pepper, and thyme, and cook for about 15 minutes over medium heat
- 4Remove from heat and mix in the boursin cheese until melted
- 5In a bowl, combine soft butter, flour, parmesan, breadcrumbs, and thyme
- 6Mix with fingertips until crumbly
- 7In a baking dish, spread the zucchini mixture, then top with the crumble
- 8Sprinkle with thyme and drizzle with olive oil
- 9Bake for 25 minutes at 180°C, then 5 minutes at 200°C on grill mode
- 10Let cool before serving
Ingredients
- 3 courgettes
- 180 g boursin cheese
- 1 vegetable stock cube
- 75 g soft butter
- 75 g flour
- 75 g parmesan
- 4 càs breadcrumbs
- thyme
- salt
- pepper
- olive oil
Equipment
knifecutting boardfrying panwooden spoonbowlbaking dish
Tips
- Panko breadcrumbs are used for extra crispiness.
- This crumble can be eaten hot, warm, or cold.
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