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Zucchini and tomato casserole with crumble

updated

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Ingredients for 4 servings:

  • 200 g zucchini
  • 200 g tomatoes
  • 150 g mozzarella or feta
  • some salt
  • some pepper
  • some oregano
  • some marjoram
  • 50 g flour
  • 25 g butter
  • 20 g cheese, Gruyère

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with mozzarella or feta

Wash and trim the zucchini, then slice into thin slices. Wash the tomatoes, halve them, remove the stems, and slice them thinly. Dice the mozzarella or feta cheese. Preheat oven to 200°C, grease a baking dish, and sprinkle with breadcrumbs. Layer the zucchini, tomatoes, and cheese in the dish. Season with salt, pepper, and spices between each layer. For the crumble, mix the flour and cheese. Add the butter in small pieces and quickly knead into a dough. Tear off the crumble and spread it over the casserole. Place the dish in the oven and bake for 30-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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