Savory zucchini crumble

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PRESENTATION

In honor of the beautiful spring days we all love, and the warm, pleasant sun they bring with them, tempting us to dine al fresco or maybe plan a little excursion, we’re delighted to share with you this delicious savory pie. Inspired by the traditional Mantovana cake, which we already did a savory recipe for, we decided to get to work and bake a delicious savory zucchini crumble. This savory pie, made with plenty of ham because it just goes so well with ricotta cheese and zucchini, is perfect for lunch outdoors or even away from home. You might want to include it on a lavish buffet table to tempt your guests, who will no doubt all be coming back for more! This delicious savory zucchini crumble is certainly a recipe that will test everyone’s self-control, including your own!

INGREDIENTS

Ingredients for a 9” (22 cm) cake mold
Butter ⅔ cup (150 g) - cold
Flour 00 2 ⅔ cups (300 g)
Eggs 1 - medium
Parmigiano Reggiano DOP cheese 1 cup (100 g) - grated
Baking powder ¾ tbsp (8 g)
Fine salt to taste
For the filling
Zucchini 10 ½ oz (300 g)
Prosciutto cotto 7 oz (200 g)
Cow's milk ricotta cheese 6 ½ oz (180 g)
Fine salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Preparation

How to prepare Savory zucchini crumble

To make your savory zucchini crumble, start with the crumble. Mix together the flour, baking powder 1, salt, and grated Parmigiano cheese 2 in a bowl. Next, add in the cold butter, diced 3,

and work with your fingertips 4. When the mixture starts to compact slightly, add the egg 5, and carefully crumble the mixture into coarse crumbs 6 before setting aside in the refrigerator while you prepare the filling.

Now prepare your zucchini. After cleaning and trimming them 7, cut them in half lengthwise and then into slices around ½ inch (1.5 cm) thick 8. Moving now to the stove, pour a glug of oil into a pan and, once the bottom is hot, dip the zucchini slices into it 9.

Cook them over medium heat, stirring occasionally 10, for around 6-7 minutes or until nicely cooked, then season with salt and pepper and transfer to a bowl 11. Once they have cooled completely, add the ricotta and mix 12, then set aside.

Grease a 9” (22-cm) cake pan with a removable base and a 1” (3-cm) rim 13, then line the bottom with a circle of parchment paper the same size as the mold 14. Next, cover the base and sides of the mold with around half of the crumble 15.

Add the ricotta and zucchini, leveling out the surface 16, cover with ham 17, and top with the remaining crumble 18.

Your zucchini crumble is now ready for cooking 19. Bake on the lowest rack of a conventional oven preheated to 350°F (180°C) for around 50 minutes 20. Once your zucchini crumble is ready, take it out of the oven and leave to cool for a few minutes before turning out and serving 21.

Storage

This savory zucchini crumble can be stored in the refrigerator for a couple of days. If you prefer, you can also freeze it either cooked or uncooked, in which case it should be left to defrost in the refrigerator before cooking it.

Tips

Add some chopped sun-dried tomatoes or pitted black olives to make the filling for your savory zucchini crumble even more interesting! You might also like to replace the ricotta with cottage cheese for a very delicate flavor or with mascarpone cheese for a richer taste!