Zucchini crumble with Bayonne Ham
SEASON FOR THE RECIPE:
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Ingredients
- 1 zucchini
- 1 mushroom
- 1 onion
- 5-6 cherry tomatoes
- 4 slices of Bayonne ham
- 75g (2.6 oz) cream cheese + 1 tablespoon for garnish
- Herbes de Provence
- Garlic powder
- Espelette pepper
- Pepper
- Olive oil
- 20g (0.7 oz) nuts (pistachios, hazelnuts)
- 15g (0.5 oz) Parmesan cheese
- 15g (0.5 oz) oat flakes
- 40g (1.4 oz) flour
- Herbes de Provence
- 30g (1.1 oz) butter
Recipe
01 –
Cut the Bayonne ham into small pieces. Finely slice the onion, mushrooms, and tomatoes, and sauté in a pan over medium-high heat with a little olive oil.
02 –
Finely chop the zucchini and add to the pan with the herbs, garlic, and Espelette pepper.
03 –
Season with pepper and cook for 15-20 minutes.
04 –
Meanwhile, preheat the oven to 180°C (356°F) and prepare the crumble: cut the butter into small cubes and chop the nuts.
05 –
Mix the nuts, Parmesan cheese, oat flakes, flour, herbs, and butter together with your fingers until crumbly.
06 –
Add 1/3 of the ham and set aside.
07 –
When the zucchini is cooked, remove from heat and mix with the cream cheese and remaining ham.
08 –
Transfer to an ovenproof dish and cover with the crumble mixture. Bake for 25-30 minutes and enjoy!