Why You’ll Love This Recipe

You’ll love this recipe because it’s simple yet elegant. The creamy zucchini base pairs beautifully with the crispy parmesan topping, creating a delicious contrast of textures. It’s a versatile dish—serve it as a main for a light vegetarian dinner, or as a side with roasted meats or fish. Plus, it’s a great way to make vegetables more appealing for kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Zucchini: 1.5 kg, diced
Heavy cream: 200 ml
Grated parmesan: 60 g
All-purpose flour: 100 g
Fresh thyme: 4 sprigs
Unsalted butter: 50 g (softened)
Olive oil: 2 tablespoons
Salt & pepper: to taste

Directions

Preheat your oven to 180°C (350°F).
Dice the zucchini into 1 cm cubes.
Heat olive oil in a pan over medium heat. Sauté the zucchini for 5 minutes, stirring occasionally. Season with salt and pepper, then stir in the cream. Transfer the mixture to a baking dish.
In a bowl, mix flour, parmesan, softened butter, and thyme leaves. Rub the mixture with your fingertips until it resembles coarse crumbs.
Sprinkle the crumble mixture evenly over the zucchini.
Bake for about 20 minutes, until the top is golden and crisp. Serve hot.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Replace parmesan with cheddar, gruyère, or pecorino for a different flavor.
Add other vegetables like mushrooms, leeks, or cherry tomatoes.
Incorporate breadcrumbs or crushed nuts into the crumble topping for extra crunch.
Make it lighter by replacing cream with Greek yogurt or crème fraîche.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 160°C (320°F) until warm and crisp again. Avoid reheating in the microwave as it will soften the crumble topping.

FAQs

1. Can I prepare the zucchini crumble in advance?

Yes, you can assemble it ahead of time and bake it just before serving.

2. Can I freeze zucchini crumble?

It’s best not to freeze after baking, as the topping may lose its crispness, but you can freeze the prepared zucchini filling and add the crumble topping fresh before baking.

3. What can I use instead of cream?

You can use crème fraîche, ricotta, or even a plant-based cream for a lighter version.

4. How do I make this recipe gluten-free?

Replace the flour with a gluten-free flour blend or almond flour.

5. Can I make the topping in advance?

Yes, prepare the crumble topping and keep it in the fridge for up to 2 days before using.

6. What herbs work well besides thyme?

Rosemary, oregano, or basil also pair beautifully with zucchini.

7. Can I add protein to this dish?

Yes, add diced ham, pancetta, or even cooked chicken to make it heartier.

8. How do I stop the zucchini from becoming watery?

Make sure to sauté the zucchini first to reduce excess moisture before baking.

9. Can I serve zucchini crumble cold?

It’s best enjoyed warm, but it can be eaten cold as part of a summer buffet.

10. What can I serve with zucchini crumble?

It pairs well with grilled meats, fish, or a fresh green salad for a complete meal.

Conclusion

This zucchini crumble with parmesan is a simple yet satisfying dish that highlights the natural sweetness of zucchini with the richness of cheese and butter. Quick to make and easy to adapt, it’s perfect as a comforting vegetarian main or as a flavorful side. With its creamy filling and crisp topping, it’s sure to become a family favorite.