Zucchini Tomato Crumble Recipe

Ingredients:

• 2 medium zucchinis, sliced
• 2 medium tomatoes, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the zucchini slices to the skillet and sauté until they become tender, about 10-12 minutes.
4. Add the diced tomatoes and continue sautéing until the tomatoes have broken down, about 5-7 minutes.
5. Season the mixture with salt and pepper to taste.
6. Transfer the zucchini and tomato mixture to a baking dish.
7. In a small bowl, combine the breadcrumbs, Parmesan cheese, and a pinch of salt and pepper.
8. Sprinkle the breadcrumb mixture over the top of the zucchini and tomato mixture.
9. Bake the crumble in the preheated oven until golden brown and crispy, about 20-25 minutes.
10. Remove the crumble from the oven and let it cool down for a few minutes before serving.

Verdict:

This zucchini tomato crumble is a delicious vegetarian dish that is packed with flavor. The combination of sautéed zucchini and tomatoes with a crispy breadcrumb topping makes for a satisfying and comforting meal.

Serving suggestions:

This crumble makes for a great side dish paired with roasted chicken or grilled fish. It can also be served as a main dish with a side salad or crusty bread. The leftovers can be stored in an airtight container in the refrigerator for up to three days.