Recette de crumble de courgettes aux noisettes et pignons | Daco Bello

Zucchini crumble with hazelnuts and pine nuts

Moyen

25 mn

20 mn

4 personnes

Ingrédients

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

Pour la recette il vous faut :

GROUND ALMONDS 125G

Poudre d'amande

2,99 € 23,92 €/1kg

SHELLED HAZELNUTS 100G

Noisettes

2,99 € 29,90 €/1kg

PINE NUT 100G

Pignons de pin

5,50 € 55,00 €/1kg

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.

Zucchini crumble with hazelnuts and pine nuts

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