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Zucchini crumble with Bayonne Ham

Crumble de courgette au jambon de Bayonne



45 MIN



  • 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


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!