Zucchini Crumble with Tomatoes and Cheese

Delight your homemade zucchini with a tomato and cheese zucchini crumble! This dish is a variant of a vegetable casserole, but a small addition in the form of a ruddy, slightly crispy crust of oatmeal, butter, and splashes of melted cheese gives the dish a unique charm and reveals the taste of familiar products in a new way. Try it!

Cook: 10 minutes

Servings: 2

Ingredients

Directions

Prepare your ingredients. Remove the butter from the refrigerator to warm to room temperature. Grease the baking dishes with vegetable oil.
Cut the zucchini and 70 g of cheese into small pieces 3-4 mm thick, the tomatoes into slices or thin half-rings. Grate the remaining 30 g of cheese on a fine grater.
Place a layer of zucchini in a baking dish, then a layer of tomatoes and cheese. Add a pinch of salt and ground black pepper. Repeat the layers, adding another layer of courgettes, tomatoes, cheese, and some salt and pepper.
Combine softened butter, grated cheese, and oatmeal in a separate container. Pour the mixture into a baking dish.
Place the dish in an oven preheated to 200 degrees and bake for 20-25 minutes, until golden brown.
Crumble with zucchini, cheese, and tomatoes is ready.

Enjoy your meal!

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