Courgette and goat cheese crumble

courgette and goat cheese crumble

I’ve been looking for a nice , new easy recipe with courgettes, now that they are in season and I frequently get them in my organic vegetables box. I often cook them as a side dish with garlic and parsley or put them in a soup with brie but I fancied something a bit different so I asked around amongst my many foodie friends for some ideas. Apparently there are cookery books entirely devoted to this humble vegetable! Anyway…. I came up trumps with this one, courtesy of Anna. It’s dead quick but really tasty, ideal for a light supper.  It has a delicious crusty topping but it’s lovely and moist inside. And it couldn’t be easier to make.


350 gr. grated courgettes

125 gr. soft goat cheese


50 gr. butter

50 gr. grated parmesan

100 gr. breadcrumbs


Mix the grated courgettes with the soft goat cheese, season and put in a buttered oven dish. Whizz the rest of the ingredients in a food processor. You’ll end up with a crumbly mixture which you have to sprinkle on top of the courgettes. Bake for approx 25 minutes at 190 degrees (until topping is nice and golden).

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