Crumble with Zucchini

Today I want to share a recipe for crumble with zucchini. It will always contain flour crumbs, under which any filling can be located.

Cook: 1 hour 10 minutes

Servings: 3

Ingredients

• Zucchini – 0.5 kg
• Flour – 80 g
• Soft cheese – 70 g
• Hard cheese – 20 g
• Butter – 50 g
• Sour cream – 1 teaspoon
• Vegetable oil – 2 tbsp
• Fresh dill – to taste
• Salt to taste
• Ground black pepper – to taste

Crumble is a famous dish with English roots, the name itself translates as “crumb”, “crumb”. The most classic option is, of course, apple crumble. But often savory versions of this English dish are also prepared, for example, vegetables. I really love zucchini, fortunately, recently they have become more often available on sale. Previously, in our markets, you could only buy ordinary zucchini. Zucchini after cooking will be softer than marrow. It is very suitable for preparing a variety of dishes, including crumble.

Directions

1. First of all, we will make the most important component of any crumble – the crumb. Pour the flour into a bowl.
2. Cut cold butter into small cubes and put in flour, knead butter, mixing with flour. This can be done with your hand or a fork. 

   

3. Add sour cream to the resulting mass, mix. Grate hard cheese on a medium grater.
4. Mix the cheese with the flour crumbs and put the bowl in the refrigerator for now so that the butter in the crumbs does not melt.
5. Then we turn on the oven so that it warms up to 180 degrees, and we will start cooking the filling. Dice 2/3 of the total zucchini.
6. Grate 1/3 of the zucchini on a coarse grater and then slightly squeeze out the excess liquid.
7. Fry the zucchini cubes in vegetable oil until soft.
8. Put the grated mass on the fried cubes and continue to fry together until tender.
9. Meanwhile, let’s chop the dill and grate the soft cheese. Any soft cheese will do: mozzarella, not very salty suluguni, or even Adyghe cheese.
10. Remove the prepared vegetable mass from heat, add salt and ground pepper. Stir and let cool slightly.
11. Mix the fried zucchini mass with grated cheese and chopped dill. This can be done immediately in the form in which we will bake the crumble.

    

12. Now we take the crumbs out of the refrigerator and sprinkle them generously over the vegetable mass. We put the form in an already preheated oven and bake until golden brown (about 25-35 minutes).
13. We take out the finished crumble. Due to the fact that we correctly made the crumb with cold butter, and then kept it in the refrigerator, it did not meet with us, but remained just a crumb – this is how the crumble should turn out!
14. Serve hot zucchini crumble. The crispy golden crust on top and juicy filling underneath.

    

Bon Appetit!

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