Serves 6 as an appetizer or side dish.
1/4 cup extra virgin olive oil
1 small onion, diced
1/2 red pepper, seeded and diced
2 cups sliced (1/3” inch thick) zucchini
1 clove garlic, minced
6 basil leaves, chopped
1 cup cherry tomatoes, halved
salt to taste
freshly ground black pepper
1/4 cup grated Oak Springs Asiago cheese
1/4 cup pine nuts
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
- Preheat the oven to 350°F.
- In a large skillet, heat the olive oil over medium. Add the onion and pepper and cook for 5 minutes. Add the zucchini and cook until tender. Add the garlic, basil, tomatoes, salt and pepper and continue cooking for another minute or two. Transfer the mixture to a large baking dish or divide it among 6 small baking dishes.
- In a mixing bowl, combine the cheese, nuts and flour. Rub the butter into the cheese mixture with your fingertips until combined. Pile the crumbly mixture over the zucchini.
- Bake for 20 to 30 minutes until the zucchini juices are bubbling and the crumble is golden brown.