Zucchini Crumble

Here’s the recipe for an Italian-style Zucchini Crumble, perfect for a light lunch or a summer dinner.

Ingredients

• 2 medium zucchini
• 200 g flour
• 100 g cold butter
• 100 g grated Parmesan
• 1 egg
• Salt to taste
• Pepper to taste
• Nutmeg to taste
• 200 g ricotta
• Extra virgin olive oil

Preparation

1. Start by washing and slicing the zucchini into thin rounds. Sauté them lightly in a pan with a drizzle of oil, salt, and pepper until lightly golden. Set aside.

2. In a bowl, mix the flour with the cold butter cut into cubes until you get a crumbly mixture. Add the Parmesan, a pinch of salt, and nutmeg. Knead again until everything is well combined.

3. Take a baking dish and line it with parchment paper. Pour half of the crumb mixture to create a compact, even base.

4. In a separate bowl, combine the ricotta with an egg, season with salt and pepper, then spread this mixture evenly over the crumb base in the dish.

5. Arrange the sautéed zucchini on top of the ricotta.

6. Finish with the remaining crumb mixture, covering the zucchini.

7. Bake in a preheated oven at 180 °C for about 30 minutes or until the surface is golden and crisp.

8. Let the zucchini crumble rest for a few minutes before serving so the flavors settle nicely.

Fun Fact

The sbriciolata, as the name itself suggests, is a dish characterized by its “crumbly” topping obtained by working the flour and butter with your hands. This cooking technique is typical of Italian cuisine and lends itself well to sweets like the classic sbriciolata with jam or ricotta, but also to savory versions like this one with zucchini and ricotta.