Zucchini and Gruyère Crumble

Midweek meals don’t get easier than this…

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The combination of long hours at work and elaborate meals for dinner just don’t go together, unless of course you are eating out. 

What if I told you the next recipe uses all of five utensils from your kitchen, seven ingredients from your fridge/pantry and about 20 minutes of your time, without compromising on great flavour. This recipe just reaffirms my favourite Leonardo Da Vinci quote “Simplicity is the ultimate sophistication”. Yes its true!

Hope this recipe brightens your midweek meals, it was a hit in my house…

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Ingredients: 7     Cooking time: 20 minutes
Serves: 2
  • Two to three zucchinis sliced or chopped
  • 200 ml of cream
  • 1/2 cup of breadcrumbs
  • 1/2 cup of finely grated parmesan cheese
  • 1/2 cup of coarsely grated gruyère cheese
  • Two eggs
  • Two pods of garlic minced

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Preheat the oven to 180 degrees celsius.

In a bowl mix the breadcrumbs and grated parmesan cheese. In another bowl add cream and minced garlic, then add the eggs and whisk into the cream. Season with salt as desired, but remember not to put too much salt as the parmesan and gruyère cheese are quite salty. 

Time to assemble the dish! Bring out two ramekin bowls and add one layer of zucchini, followed by a layer of breadcrumbs and parmesan cheese. Save some of the breadcrumbs mix for putting on top of the final gruyère cheese layer.

Once you have successfully finished layering, pour the cream and eggs mix into the ramekin bowls. Add the coarsely grated gruyère cheese on the top, followed by the final sprinkle of breadcrumbs. This makes the dish crispy and crumbly.

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Place the ramekin bowls in the oven and bake for 20 minutes. Let the crumble rest for five minutes. While the dish is resting, let’s make a simple salad to go with it. I served this beauty with a simple cherry tomato and parsley salad with an olive oil and balsamic dressing.

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Slice the cherry tomatoes into halves and finely chop the parsley, put them in a serving bowl. In another bowl mix one tablespoon of extra virgin olive oil, one tablespoon of balsamic vinegar and 1/2 teaspoon of crushed pepper. Drizzle the dressing on the tomatoes and give them a good toss. Your salad is ready! You can replace the tomatoes with lettuce as well.

Serve the warm, gooey, crunchy crumble with a cool and clean side salad. Be amazed by the simplicity and flavour packed goodness of this dish…Enjoy!

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