Courgettes crumble with mushrooms, Parmesan and almonds

• Easy - 20 Min

INGREDIENTS (4 SERVINGS)

• 4 courgettes
• 1 onion
• 4 tablespoons olive oil
• 1 teaspoon thyme
• 30 g ‘Roi des Montagnes' dried forest mushroom mix - L'atelier Borde
• 1 teaspoon flour
• 30 g flaked almonds
• 35 g breadcrumbs
• 40 g Parmesan cheese
• 30 g butter
• Salt/pepper

PREPARATION

1. Rinse the courgettes, trim off the ends, then cut them into even 1 cm dice. Peel the onion and finely slice it.
2. Heat the olive oil over a medium heat. Add the onion with a pinch of salt and cook for a few minutes until lightly golden. Add the diced courgettes.
3. Add the thyme, stir, and leave to simmer over a medium heat for 20 minutes, until the courgettes are very tender. Add the flour, mix well, and continue cooking for a further 2 minutes, then set aside.
4. Soak the mushrooms in lukewarm water for 15 minutes, then drain. Place them in saucepan filled with boiling water and leave them for 1 minute from when the water returns to the boil, then drain them again. Set aside.
5. Cut the mushrooms into pieces and add them to the courgettes. Season with salt and pepper and mix well.
6. Toast the almonds in a frying pan over a high heat for a few minutes, until well golden, then leave to cool.
7. Mix the breadcrumbs, almonds, Parmesan and butter until you obtain a sandy texture, then scatter the crumble over the vegetables in an ovenproof dish.
8. Bake at 180°C for 20 minutes.