Le zucchini and sundried tomato crumble is a dish made with zucchini, sundried tomatoes, garlic, basil, olive oil, salt and pepper, covered with a crumble of crackers, parmesan, hazelnuts.

Easy and quick to prepare, crispy and tasty, it is perfect as a side dish or as a side dish with a green salad.

Level of difficulty: easy
Preparation time : 15 min
Rest time : -
Cooking time : 40 min
Total time : 55 min
Ingredients: 6 people
4 courgettes
6 dried tomatoes in oil
75 g of hard bread (or salted crackers)
50 g grated Parmesan cheese
2 cloves of garlic
30 g peeled hazelnuts
basil leaves / olive oil
salt pepper


  • Clean, wash and cut the zucchini into thin slices.
  • Finely chop the garlic and brown over low heat in a pan with a few tablespoons of oil.
  • Add the zucchini and cook over medium heat for about 15 minutes.
  • Season with salt and pepper halfway through cooking.
  • In a non-stick pan, toast the hazelnuts.
  • Once a little golden, chop and set aside.
  • Crumble hard bread or crackers.
  • Mix the crumbled bread with the grated cheese.
  • Cut the sun-dried tomatoes into strips.
  • When the zucchini are cooked (but still crunchy), transfer to a baking dish.
  • Spread the sundried tomatoes and chopped basil leaves on top.
  • Sprinkle with chopped hazelnuts.
  • Finally, top with the bread and cheese mixture.
  • Add a few flakes of butter.
  • Preheat the oven in static mode to 180 ° C.
  • Bake for about 20 min.
  • Place under the grill and cook for a few more minutes.
  • Serve hot or warm.

Quote about cooking:

“Happiness is in the kitchen. "

Paul Bocuse