Zucchini crumble with basil

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Zucchini crumble with basil

Zucchini crumble with basil

Number of people

800 g zucchini

3 sprigs of basil

40 g semolina

150 g flour

80 g butter

30 g Parmesan cheese

2 tablespoons olive oil



Preparation: 20 min
Cooking time: 30 min
Step 1
Preheat your oven to 180°C (th. 6).
Step 2
Rinse and dry the courgettes. Cut off the ends and rape them. Place them in a colander and let them drain.
Step 3
Meanwhile, in a bowl, combine the flour, diced butter and parmesan cheese. Mix with fingertips to make a sandy preparation.
Step 4
Season the courgettes with salt and pepper. Mix them with the semolina (raw), the stripped and carved basilica and place them in a dish. Sprinkle with olive oil and cover with crumble dough.
Step 5
Bake and cook for about 30 minutes, until the top is golden brown.
Author's note
For a unique dish, you can add 2 or 3 goat droppings with the courgettes.

I add my grain of salt

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