Savory Zucchini Goat Cheese Crumble
When in season, the French love to cook up zucchini in all sorts of casseroles, gratins, tians and savory crumbles. As a popular take on this custom, this savory Zucchini Goat Cheese Crumble is a simple and delicious way to use this garden fruit – yes, fruit! With the perfect combination of tender zucchini and creamy goat cheese under a crisp topping, this is a great zucchini-packed side dish for late Summer. Cooking notes: When cooking the zucchini slices, make sure they release most of their moisture in the pan,…
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 tbsp (15ml) Extra Virgin Olive Oil
- 1 onion, peeled and sliced 1 garlic clove, peeled and minced
- 4 medium size zucchini, cut in ¼ (0.65cm) inch slices
- For the crumble:
- ½ cup (63g) flour
- 2 tbsp grated parmesan
- 2 tbsp chopped nuts (pecans, walnut or hazelnuts)
- 1/3 cup (30g) old fashioned rolled oats
- ¼ tsp freshly ground black pepper
- ¼ cup (58g) unsalted butter, cold and cubed
- 60g unripen goat cheese
- ¼ tbsp thyme
Instructions
- 1
Step 1 – In a large frying pan, heat up the extra virgin olive oil over medium-low heat. Add the sliced onion and minced garlic and cook for 2-3 minutes until the onion is translucent. Add the zucchini, and cook, stirring occasionally for 15-20 minutes until the zucchini is soft and most of its moisture has evaporated. Transfer to an oven-safe dish or skillet, set aside.
- 2
Pre-heat your oven to 350°F (180°C) with a rack in the middle.
- 3
Step 2 – Make the crumble. In a large bowl, combine the flour, grated parmesan, chopped nuts, rolled oats and black pepper. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible.
- 4
Crumble the goat cheese in small pieces and scatter it evenly onto the zucchini. Cover with the crumble mixture. Sprinkle with thyme and salt and pepper to taste.
- 5
Bake for 30 minutes, until the crumble looks dry and starts to turn golden. Transfer to a cooling rack and let cool for 10 minutes before serving.