Zucchini Crumble with Parmesan and Pine Nuts

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

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. Bake for 20 to 30 minutes until the zucchini juices are bubbling and the crumble is golden brown.
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