Zucchini crumble

Time 1 hour 25 minutes
Yields Serves 6 to 8
Zucchini crumble

Heat the oven to 375 degrees. In a large mixing bowl, combine the zucchini, tomatoes, garlic and basil and mix well. Season with 1 1/4 teaspoons salt and one-fourth teaspoon pepper and mix in the chile flakes. Adjust seasoning to taste. Spread into a 9-inch square baking dish.


Wipe the bowl dry and add the flour, pine nuts and cheese. Using your fingertips, rub in the butter until the mixture resembles coarse crumbs and starts to clump. Crumble evenly over the zucchini mixture.


Bake 1 hour, until the topping is crisp and the vegetables are stewed.

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