Ingredients
1.5 kg zucchini, diced
200 ml heavy cream
60 g grated parmesan
100 g all-purpose flour
4 sprigs fresh thyme
50 g unsalted butter, softened
2 tbsp olive oil
Salt & pepper, to taste
Instructions
- Preheat oven to 180°C (350°F).
- Dice zucchini into 1 cm cubes.
- Heat olive oil in a pan over medium heat. Sauté zucchini for 5 minutes, stirring occasionally. Season with salt and pepper, then stir in cream. Transfer to a baking dish.
- In a bowl, mix flour, parmesan, softened butter, and thyme leaves. Rub mixture with fingertips until it resembles coarse crumbs.
- Sprinkle crumble mixture evenly over zucchini.
- Bake for 20 minutes, until top is golden and crisp. Serve hot.
Notes
- Swap parmesan for cheddar, pecorino, or gruyère for a different flavor.
- Add mushrooms, leeks, or cherry tomatoes for variation.
- Mix breadcrumbs or crushed nuts into the topping for crunch.
- For a lighter version, replace cream with Greek yogurt or crème fraîche.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg
