Savory Zucchini Goat Cheese Crumble

When in season, the French love to cook up zucchini in all sorts of casseroles, gratins, tians and savory crumbles. As a popular take on this custom, this savory Zucchini Goat Cheese Crumble is a simple and delicious way to use this garden fruit – yes, fruit! With the perfect combination of tender zucchini and creamy goat cheese under a crisp topping, this is a great zucchini-packed side dish for late Summer.

Cooking notes:

• When cooking the zucchini slices, make sure they release most of their moisture in the pan, and eventually end up soft and almost “dry” (no water left at the bottom of the pan). If you don’t take the time to cook them fully, the zucchini will then release their moisture in the baking dish, and the bottom of your crumble will be watery.
• If you don’t like goat cheese, you can substitute with mozzarella or feta (same quantities).
• A 9-inch skillet is the perfect size for this crumble. 

How to store this Zucchini Goat Cheese Crumble? 

After enjoying the crumble, if you have any leftover, you can store it in the refrigerator. 

• In the refrigerator: let the crumble cool to room temperature and store any leftover in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Reheat it in the microwave or in the oven (about 10 minutes at 350°F/180°C)
• Unfortunately, this isn’t a freezer-friendly dish. 

I hope you’ll love this Savory Zucchini Goat Cheese Crumble as much as I do! Serve it as a side with grilled meat of fish, or as a light dinner with a green salad on the side. 

If you have any question, feel free to leave a comment! 

You may also like: 

• Fresh Tomato Velouté Soup
• Layered Vegetable Tian from Provence
• Eggplant Tomato Gratin from Provence
• Tarte a la Tomate (Classic French Tomato Mustard Tart)
• Tomates Farcies (Baked Ground Meat-Stuffed Tomatoes) 
• Provence-Style Tomatoes with Breadcrumbs and Herbs (Tomates à la Provençale)

Savory Zucchini Goat Cheese Crumble

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 tbsp (15ml) Extra Virgin Olive Oil
1 onion, peeled and sliced 
1 garlic clove, peeled and minced
4 medium size zucchini, cut in ¼ (0.65cm) inch slices

For the crumble:
½ cup (63g) flour
2 tbsp grated parmesan
2 tbsp chopped nuts (pecans, walnut or hazelnuts)
1/3 cup (30g) old fashioned rolled oats
¼ tsp freshly ground black pepper
¼ cup (58g) unsalted butter, cold and cubed
60g unripen goat cheese
¼ tbsp thyme

Instructions

Step 1 – In a large frying pan, heat up the extra virgin olive oil over medium-low heat. Add the sliced onion and minced garlic and cook for 2-3 minutes until the onion is translucent. Add the zucchini, and cook, stirring occasionally for 15-20 minutes until the zucchini is soft and most of its moisture has evaporated. Transfer to an oven-safe dish or skillet, set aside.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 2 – Make the crumble. In a large bowl, combine the flour, grated parmesan, chopped nuts, rolled oats and black pepper. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible.

Crumble the goat cheese in small pieces and scatter it evenly onto the zucchini. Cover with the crumble mixture. Sprinkle with thyme and salt and pepper to taste.

Bake for 30 minutes, until the crumble looks dry and starts to turn golden. Transfer to a cooling rack and let cool for 10 minutes before serving.