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Fresh Zucchini Crumble
serves 4 to 6

Zucchini GratinINGREDIENTS

  • 1 tablespoon unsalted butter, room temperature, plus 1 1/2 tablespoons
  • 1 large shallot, finely diced
  • Sea salt
  • Freshly cracked black pepper
  • 2 cloves garlic, finely chopped
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1/4 cup crème fraîche
  • 6 medium zucchinis, diagonally sliced 1/2-inch thick
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh flat leaf parsley
  • 1 cup fresh breadcrumbs
  • 1/3 cup finely chopped walnuts
  • 1/2 cup grated Gruyère
  • 1/2 cup grated Parmigiano Reggiano
  • Drizzle of extra virgin olive oil (optional)

PROCEDURE

Preheat the oven to 400 degrees F.  In a medium skillet, melt 1 tablespoon butter over medium-low heat.  Add the shallot, season with salt and pepper, and gently sweat for two minutes.  Add the garlic, and sauté another minute.  Add the wine, bring the mixture up to a boil, and add the crème fraîche.  Melt it all together, and take off the heat.

In a large bowl, add the zucchini and the herbs.  Season with salt and pepper, and add the shallot and wine mixture.  Toss well and place in a lightly greased (I use olive oil) rectangular baking dish.  In another bowl, with your fingers, rub together the crumbs, walnuts, cheese, and remaining 1 1/2 tablespoons butter, until the mixture is crumbly.  Season with salt and pepper, and spread like a crust over the zucchini.  Drizzle lightly with olive oil, if using, and cover the baking dish with foil.  Place the baking dish on a baking sheet, put it all in the oven, and lower the oven to 375 degrees F.

Bake, covered, for 1 hour and 15 minutes.  Then remove the foil, and bake uncovered for 5 to 10 minutes, until the topping is golden brown and crisp.  Let stand for 5 minutes before serving.  Serve with boiled baby new potatoes, tossed with olive oil and sea salt.

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