Zucchini Mushroom Crumble

By milly1362

Makes 3 full servings or 3-4 sides.

Approximate Calories, Fat, and Price Per Serving
Main Course: 179 calories, 11.9 g fat, $1.13
Side Dish: 107.6 calories, 7.1 g fat, $0.68

Ingredients

• 3 medium zucchinis
• 8 oz mixed mushrooms
• 1/8 th of an onion
• 1/2 teaspoon flour
• 1 T olive oil, separated
• 1-1/2 tablespoons oatmeal
• 1-1/2 tablespoons breadcrumbs
• 1-1/2 tablespoons butter, diced
• 1-1/2 tablespoons grated cheese (parmesan, comté...)
• thyme and dried herbs of your choice
• salt, pepper

Preparation

Step 1

1) Wash the mushrooms under clear water, dry on a towel, and cut the large ones in smaller pieces. Dice up the onion eighth finely. In a large skillet, heat up ½ tablespoon olive oil, and put the onion in to cook for a few minutes over medium heat, until it starts to get translucent. Add the mushrooms, season with dried herbs, and cook for about ten minutes more, until the mushrooms have shrunk and they have released their water. Add the flour and stir to thicken the mixture a little. (NOTE: I forgot the flour entirely, and it came out fine.)

2) Cut the zucchinis in small pieces, preferably in little matchsticks, using your mom's bright orange mandoline. In a large skillet, heat up ½ tablespoon olive oil over high heat, put the zucchinis in, toss to coat, season with thyme, salt and pepper, and lower the heat to medium-low. Cover and cook for about twenty minutes, until the zucchinis are tender, but not limp. (Mine cooked in about 15 minutes.)

3) Prepare the crumble: put the oatmeal, breadcrumbs, butter and cheese in a medium bowl. Blend this all together using the tips of your fingers, until it resembles coarse sand. Season with salt, pepper and herbs. (The vegetables and the crumble can be prepared the day before.)

4) Preheat the oven to 220°C (430°F). Set out three ramequins (or an 8x8 pyrex dish), preferably the wide and shallow ones used for crèmes brûlées. In each, spread out a layer of zucchinis, then a layer of mushrooms. Distribute the crumble mixture evenly on top, and place a parsley leave in the center. Put in the oven to bake for 10 to 15 minutes, until the crumble is golden. Serve immediately. (NOTE: I would let it sit for about ten minutes. There was almost a tongue-burning when I served it immediately. – Kris)