Zucchini crumble with hazelnuts and pine nuts
- 4 courgettes moyennes
- 2 échalotes
- 1 gousse d'ail
- 50 g de noisettes en poudre Daco Bello
- 50 g d'amandes en poudre Daco Bello
- 50 g de chapelure
- 75 g de beurre demi-sel
- 100 g de noisettes décortiquées Daco Bello
- 50 g de pignon de pin Daco Bello
- Sel, poivre
- Huile d'olive
- Tomates cerises
- Basilic
Wash your zucchini and cut them into cubes without peeling them. Steam them until the flesh is tender. Meanwhile, peel your garlic and shallots and slice them finely.
Also prepare your crumble dough: in the bowl of your robot put the butter with the hazelnut powder , almond powder , breadcrumbs and parmesan.
Crush the 100g hazelnuts and set aside. Once the zucchini are cooked, brown them in a pan in a drizzle of olive oil with the grated garlic and shallots. Add salt and pepper.
Cook over medium heat until the water has completely evaporated.
Then pour your preparation into a baking dish. Cover with your crumble dough, sprinkle the crumble with crushed hazelnuts and pine nuts.
Bake in a hot oven (180°C) for around 25 minutes.
Decorate your crumble with a few cherry tomatoes and basil leaves.
