Would you be thinking that crumble can be savory? Try the zucchini and cheese option and see how delicious it is!
It is necessary
- - 2 large zucchini;
- - 2 large heads of onions;
- - 4 cloves of garlic;
- - 12 tbsp. sour cream;
- - 40 g of parsley and dill;
- - salt, black pepper and Provencal herbs to taste;
- - vegetable oil for frying vegetables;
- - 200 g of butter;
- - 200 g flour;
- - 100 g of cheese.
Instructions
Step 1
Grate the cheese on a fine grater. Chop the cooled butter into small cubes. Put both cheese and butter in a bowl, add a pinch of salt and grind everything to a crumb state. By the way, the dough can be cooked in a food processor - this will greatly facilitate the process!
Step 2
Wrap the dough in plastic wrap and place in the freezer for half an hour.
Step 3
Chop the onion into small cubes, also chop the garlic (you can also use a grater to chop the latter). Peel the zucchini and turn it into a cube too.
Step 4
Heat some unscented vegetable oil in a skillet. Add the onion and garlic and cook over medium heat until tender. Then add the courgette and cook for about 7 minutes. Season with salt and pepper, do not forget to add a mixture of Provencal herbs and remove from heat.
Step 5
Preheat the oven to 190 degrees. Place vegetables in a mold.
Step 6
Finely chop your favorite greens and sprinkle with a layer of vegetables. Brush with sour cream on top.
Step 7
Remove the dough from the freezer and rub over the contents of the mold. Place in oven for about 25 minutes. Crumble with zucchini, both cold and warm, is very tasty.
