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Zucchini tomato crumble

Zucchini tomato crumble

This crumble, directly inspired from Vegeterrien (La Cuisine de Bernard), is long to make but definitely worth it! The thick slices of zucchini are first slightly fried in olive oil, and the tomato sauce simmers for a long time, nearly reducing it to a delicious tomato paste infused with herbs.

  • Ingredients

    • Tomato sauce
    1. 2kg ripe tomatoes, coarsely chopped
    2. 24g olive oil
    3. 220g brown onions, chopped
    4. 18g crushed garlic
    5. 2 tsp dried thyme
    6. 4 bay leaves
    7. 160 g celery or broccoli stem, finely chopped
    8. 1 tsp paprika
    9. ¼ - ½ tsp chili powder
    10. 1 tsp salt
    11. 1/2 tsp black pepper

     

    • Zucchini slices
    1. 1 kg zucchini, cut in thick slices
    2. olive oil to brush the slices

     

     

    • Crumble
    1. 105 g flour
    2. 6 g white sugar
    3. 120 g breadcrumbs
    4. 45 g hazelnut meal
    5. 45 g vegan cheese
    6. 1/2 tsp thyme
    7. 1/2 tsp oregano
    8. 90 g good quality margarine

     

  • Instructions

    • Tomato sauce
    1. Fry onion in olive oil until it starts to get soft.
    2. Add celery and cook until all is nearly all cooked. I usually start on medium heat without a lid, then I turn down the heat and cover with a lid to finish cooking without drying or burning the onions.
    3. Turn heat up, add garlic, cook for another 30s, then cover again with the lid, and turn down heat for 1 min.
    4. Add tomatoes, herbs and spices. Cook first without the lid on, on medium-high heat to reduce the sauce. Then, turn heat down and cook slowly, stirring from time to time, allowing the sauce to thicken.
    5. Adjust seasoning to taste, and reserve.

     

    • Zucchini slices
    1. While the sauce is cooking, brush the slices of zucchini with olive oil.
    2. Fry the zucchini slices in a hot pan, without putting them on top of each other, until they soften a little, but make sure you do not cook them through. It would turn the gratin into a mush.

     

    • Crumble
    1. Mix the butter, breadcrumbs, flour, hazelnut power, herbs, sugar and vegan cheese together. It should form a crumble. Reserve.

     

    • Assembly
    1. Heat up oven at 180°C.
    2. Place the fried zucchini slices in the oven dish. You can layer them if the dish is too small.
    3. Pour the tomato sauce on top, and even out with a spatula.
    4. Add the crumble on top of the tomato sauce.
    5. Cook for 25-30 min. Since the only "raw" part of the dish is the crumble, monitor the aspect of the crumble to determine whether the crumble is done (it should be golden and have a crisp appearance). It highly depends on your own oven.
    6. Take out of the oven and wait ~5 min before eating. You can freeze this dish easily.

  • Nutritional information

    Kcal Protein Carbs Fat
    2657 67g (10%) 264g (40%) 148g (50%)

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