Necessity is the mother of invention. At the moment i'm inventing ways to use up copious amounts of zucchini and cherry tomatoes. This recipe was inspired by a vegetable crumble i saw in a magazine somewhere. I don't remember much about it, except i'm pretty sure the magazine version involved root vegetables and a cheesy sauce, along with a crumble topping. This is my summery version of that meal.
As with all the best recipes for dealing with gluts, the quantities are not too important - you can up the number of zucchini used, or the tomatoes, or both, depending on what needs using up. I used a firm feta for this recipe, simply because it was what was open in the fridge. I think a crumbly feta would probably work better, and you could use more than stated in the recipe below - i used that amount simply because it was what i had available.
Other things that might be nice to add would be a few chopped anchovies (fry them with the onions so that they break up and add a subtle flavour throughout the dish) and maybe some chopped black or kalamata olives.
As you can see from the picture below, we accompanied our meal with some freshly picked beans from the garden. Beans are going to be on the menu frequently from now on, so expect some recipes involving green beans over the next few weeks!
TOMATO, ZUCCHINI and HERB CRUMBLE
1 large onion, halved and sliced
3 cloves garlic, finely chopped
olive oil for frying
4 medium zucchini
2 cups cherry tomatoes, halved
1 cup basil leaves
medium bunch of parsley
zest of 1 lemon
100g feta, crumbled or cubed
3 slices wholemeal bread
1/2 cup walnuts
30 g butter, softened
2 tablespoons finely chopped oregano
Salt and cracked black pepper
preheat the oven to 180 degrees Celcius. Lightly grease an oven-proof dish, approx 24 x 30 cm.
Heat olive oil over a medium heat in a large, heavy based frying pan. Add the onion and fry for 3 to 4 minutes, then add the garlic and turn the heat to low. Meanwhile slice the zucchini into half-centimeter thick rounds. If your zucchini are fat, chop the rounds in half, crossways. Add to the onion and garlic, turn the heat back up to moderate/high and fry, stirring, just until the zucchini are starting to soften. Remove from heat.
Roughly chop the basil, and finely chop the parsley. Add to the zucchini mix along with the tomatoes, feta and lemon zest. Spread the tomato/zucchini mixture in the casserole dish and season with salt and pepper.
Toast the wholemeal bread to dry it out, then place in a blender. Roughly chop the walnuts and add to the blender. Process until you have a coarse crumb. Tip into a bowl and rub the butter through. Stir through the oregano. Taste and add a little salt if required.
Sprinkle the crumbs over the zucchini mixture and grate a little Parmesan over the top.
Bake for about 30 min or until golden on top.