Zucchini Crumble Recipe of of 11-07-2020
The zucchini crumble it's an alternative version of my vegetable crumble. In short, it is a side dish based on zucchini, prepared however in a different way than usual, much more delicious and delicious. With the addition of almond flour that gives an extra touch both in terms of flavor and texture, I find it truly irresistible!
If you want, you can also add courgette flowers or scamorza together with the zucchini, but I find this salty crumble so perfect :)
How to make zucchini crumble
First wash the courgettes, dry them, peel them, cut them into cubes and sauté them in a pan with salt and oil until golden.
In the meantime, prepare the pastry for the crumble: put the 2 flours, the cold butter from the fridge and the Parmesan in a bowl and work with your fingers until you get a very crumbly mixture.
Pour the zucchini into a baking dish, creating an even layer, then cover evenly with the crumbly mixture.
Bake for about 30 minutes or until golden brown in a preheated convection oven at 180 ° C.
The zucchini crumble is ready: let it cool slightly before serving.