Courgette Crumble

Name: Courgette Crumble
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Courgettes (about 200 g each); 2 Garlic cloves; 3 Stem(s) Basil; 6 discs raw ham; 2–3 Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 120 g Parmesan cheese; 80 g Butter; 4 TABLESPOONS Flour; 2 TABLESPOONS Breadcrumbs

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Courgettes (about 200 g each)
2 Garlic cloves
3 Stem(s) Basil
6 discs raw ham
2–3 Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
120 g Parmesan cheese
80 g Butter
4 TABLESPOONS Flour
2 TABLESPOONS Breadcrumbs

Directions

1
Wash and clean the zucchini and then cut into slices. Peel and chop the garlic. Wash basil, pluck leaves from the stalks and chop. Cut ham into pieces
2
Heat the oil in a coated pan. Fry the zucchini in it at medium heat for about 10 minutes while stirring. Add garlic after about 5 minutes. Season with salt and pepper. Remove from heat and sprinkle with basil
3
Grate parmesan. Mix butter in pieces, flour and parmesan with your fingertips to crumbs
4
Put the zucchini and ham in an ovenproof dish and cover with the crumbled mixture. Sprinkle breadcrumbs over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes until the crumbles are golden. Serve hot