Crumble de Courgettes au Boursin
Directions
- 1Wash and peel the zucchini, then cut into small pieces
- 2Wash and peel the zucchini, then cut into small pieces
- 3Wash and peel the zucchini, then cut into small pieces
- 4Heat olive oil in a pan, add the zucchini and vegetable stock
- 5Heat olive oil in a pan, add the zucchini and vegetable stock
- 6Heat olive oil in a pan, add the zucchini and vegetable stock
- 7Season with salt, pepper, and thyme, and cook for about 15 minutes over medium heat
- 8Season with salt, pepper, and thyme, and cook for about 15 minutes over medium heat
- 9Season with salt, pepper, and thyme, and cook for about 15 minutes over medium heat
- 10Remove from heat and mix in the boursin cheese until melted
- 11Remove from heat and mix in the boursin cheese until melted
- 12Remove from heat and mix in the boursin cheese until melted
- 13In a bowl, combine soft butter, flour, parmesan, breadcrumbs, and thyme
- 14In a bowl, combine soft butter, flour, parmesan, breadcrumbs, and thyme
- 15In a bowl, combine soft butter, flour, parmesan, breadcrumbs, and thyme
- 16Mix with fingertips until crumbly
- 17Mix with fingertips until crumbly
- 18Mix with fingertips until crumbly
- 19In a baking dish, spread the zucchini mixture, then top with the crumble
- 20In a baking dish, spread the zucchini mixture, then top with the crumble
- 21In a baking dish, spread the zucchini mixture, then top with the crumble
- 22Sprinkle with thyme and drizzle with olive oil
- 23Sprinkle with thyme and drizzle with olive oil
- 24Sprinkle with thyme and drizzle with olive oil
- 25Bake for 25 minutes at 180°C, then 5 minutes at 200°C on grill mode
- 26Bake for 25 minutes at 180°C, then 5 minutes at 200°C on grill mode
- 27Bake for 25 minutes at 180°C, then 5 minutes at 200°C on grill mode
- 28Let cool before serving
- 29Let cool before serving
- 30Let cool before serving
Ingredients
- 3 courgettes
- 3 courgettes
- 3 courgettes
- 180 g boursin cheese
- 180 g boursin cheese
- 180 g boursin cheese
- 1 vegetable stock cube
- 1 vegetable stock cube
- 1 vegetable stock cube
- 75 g soft butter
- 75 g soft butter
- 75 g soft butter
- 75 g flour
- 75 g flour
- 75 g flour
- 75 g parmesan
- 75 g parmesan
- 75 g parmesan
- 4 càs breadcrumbs
- 4 càs breadcrumbs
- 4 càs breadcrumbs
- thyme
- thyme
- thyme
- salt
- salt
- salt
- pepper
- pepper
- pepper
- olive oil
- olive oil
- 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.