For some time now I was intrigued by an unusual course, sweet or salty, called crumble, 'cause it has a layer made of fruits/vegetables /meat or fish (these latter two types are less common) covered with a layer of crumbs, sweet or salty. Everything is baked in the oven and the result is crunchy outside, warm and soft inside and, as far as I'm concerned, also a little thready.

In fact, despite I looked for some time with alluring eyes sweet crumble recipes (apples, berries, cherries and so on), in the end I was enthralled by the salty ones, that attract me even more.

And what could enchant more than a crumble where one of my favorite vegetables, zucchini, were combined with fresh mint and Greek feta cheese?! Nothing else could get as straight to my heart (or my stomach) as this wonderful, quick and easy recipe by Elga (aka Semi di Papavero) for a perfect zucchini crumble! I just made ​​a tiny change, increasing the amount of zucchini.

Needless to say, to the left you can see the raw layer of vegetables, and to the right you can see also the layer of crumble, already baked!


Ingredients (4-5 servings)

* 500 g zucchini

* a tbsp of semolina

* 200 g Greek feta cheese

* fresh mint

* extra-virgin olive oil

* 160 g all-purpose flour

* 80 g unsalted butter

* salt

* hot pepper (optional)

* unsalted butter or extra-virgin olive oil (to grease the oven dish)



Wash and clean the zucchini and grate them with a grater with large holes (or with the appropriate tool of your food processor). Mash the feta cheese with a spoon or a fork, softening it. Put in a bowl zucchini, feta cheese and fresh mint leaves coarsely chopped with your hands; add a tablespoon of semolina (it will absorb the water released from the zucchini in baking), season with extra-virgin olive oil and salt (remembering that feta cheese is very salty) and mix well. Grease an oven dish (with butter or oil) and pour in the zucchini mixture; layer it with a spoon.

Pre-heat the oven to 356°F (180°C).

Now prepare the crumbs: place flour, salt and hot pepper (if you like) in a bowl, then add the butter cut into small pieces and mix with your hands to form the crumbs (you can also do this in a mixer, before you have a ball of dough).

Now spread your crumbs all over the zucchini layer and level them with a spoon. Bake in preheated oven for about 25 minutes, or until the surface is golden and crisp. Serve hot.

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