Courgette crumble

Huile d'olive de Nyons PDO Olives noires de Nyons PDO
Subtle flavour
Crumble de courgettes
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
50 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegetarian Spring Summer Automn

Ingredients

A PDO
For 4 personnes
For the crumble:
  • 150 g of flour
  • 150 g Parmesan
  • 90 g Nyons olive oil PDO
And also:
  • 2 green courgettes
  • 2 yellow courgettes
  • About twenty black Nyons olives PDO
  • 1 gousse garlic
  • 1 onion
  • Salt, (pepper)
  • Thyme
  • Espelette chilli PDO
  • 1 c. à soupe Nyons olive oil PDO
  • ½ cube of vegetable stock

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc and French olive oils of the Cailletier variety, Grossane, Tanche...

Instructions

  • Heat 10cl of water, then stir in half a vegetable stock cube.
  • Wash the courgettes, then cut them into pieces (1 to 2 cm).

  • Peel and finely chop the onion. Fry it in a little Nyons olive oil (PDO).

  • Add the courgettes.
  • Peel and remove the germ from the garlic. Crush it into the courgette.
  • Add the stock and cook over a low heat for 25 minutes.

  • Prepare the crumble by mixing the flour, Parmesan and Nyons olive oil (PDO), and knead well until the mixture is crumbly.

  • Place the courgettes in an ovenproof gratin dish.
  • Cover with the crumble mixture.
  • Bake in the oven for about 25 minutes at 210°C (thermostat 7); the crumble should be golden brown.

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc and French olive oils of the Cailletier variety, Grossane, Tanche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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