Savory Zucchini Goat Cheese Crumble

As a popular take on this custom, this savory Zucchini Goat Cheese Crumble is a simple and delicious way to use this garden fruit – yes, fruit! With the perfect combination of tender zucchini and creamy goat cheese under a crisp topping, this is a great zucchini-packed side dish for late Summer. Cooking notes:

• When cooking the zucchini slices, make sure they release most of their moisture in the pan, and eventually end up soft and almost “dry” (no water left at the bottom of the pan). If you don’t take the time to cook them fully, the zucchini will then release their moisture in the baking dish, and the bottom of your crumble will be watery.
• If you don’t like goat cheese, you can substitute with mozzarella or feta (same quantities).
• A 9-inch skillet is the perfect size for this crumble.

How to store this Zucchini Goat Cheese Crumble? After enjoying the crumble, if you have any leftover, you can store it in the refrigerator.

• In the refrigerator: let the crumble cool to room temperature and store any leftover in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Reheat it in the microwave or in the oven (about 10 minutes at 350°F/180°C)
• Unfortunately, this isn’t a freezer-friendly dish.

I hope you’ll love this Savory Zucchini Goat Cheese Crumble as much as I do! Serve it as a side with grilled meat of fish, or as a light dinner with a green salad on the side. If you have any question, feel free to leave a comment!