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!