Summer Scented Tomato And Zucchini Crumble – a delicious recipe with tomatoes, zucchini, olive oil, salt, ground black pepper, basil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180 degrees Celsius.
2
In a baking dish, add the quartered tomatoes and the zucchini cut into small pieces.
3
Sprinkle with 2 tablespoons of olive oil, salt, pepper, and basil.
4
Bake for 30 minutes until the tomatoes are caramelized. Remove the juice from the tomatoes when they spit while cooking. This will make the crumble crunchy instead of moist.
5
In a bowl, mix the flour, parmesan, and breadcrumbs.
6
Stir in the butter cut into small pieces. With your fingertips, crumble the butter to combine with flour mixture and obtain a dough with a thick sand-like texture.
7
Add the pine nuts to the baking dish and cover with the crumble topping.
8
Bake for 25 to 30 minutes until golden brown.
486
kcal
Calories
39
g
Fat
25
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 8 tomatoes, 1 zucchini, 2 tablespoons olive oil, salt to taste, and more.
Yes, Summer Scented Tomato And Zucchini Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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