courgette cobbler

‘Tis the season for sweet crisps, cobblers and crumbles. Apple crisp, pear crisp, peach cobbler, plum crumbles have all been on my holiday menus. Here is a savory breakfast rendition I made using courgettes (aka zucchini) and heirloom tomatoes, both from a local Farmer’s market.

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Serves 5-7

INgredients

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2 medium courgettes (aka zucchini)

3 heirloom tomatoes, of various sizes, shapes and colors

about 12 sprigs of thyme

1 Tablespoon EVOO (Extra Virgin Olive Oil)

2 teaspoons sea salt

black pepper to taste (optional)

For the topping

1 cup whole grain bread crumbs (I used rye)

1 cup organic rolled oats

½ cup organic corn flour

½ cup organic pine nuts

2 Tablespoons grape seed oil

2 Tablespoons organic sweet cream butter

Process   

Preheat oven to 375°F.  Wash the courgettes, tomatoes and thyme separately and well.

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Remove the ends of the courgettes. Cut the courgettes on the diagonal, creating triangles.

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Set aside.  Remove the tough brown connection on the tomatoes. Slice them into ½ inch wedges and set aside.

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In a baking pan, place a layer of courgettes on the bottom; cover with a layer of tomatoes.

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Drizzle the olive oil and strew the thyme on top.  Sprinkle 1 teaspoon of sea salt and black pepper to taste.

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Place another layer of courgettes topped with tomatoes and thyme. Sprinkle with ½ teaspoon of sea salt and some black pepper if desired.

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Make the topping  

Combine the bread crumbs, rolled oats,

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corn flour

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and pine nuts in a mixing bowl. Add the remaining sea salt and thyme. Cut the butter into small pieces and mix into dry mixture.

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Spread the topping over the courgette-tomato layers.

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Drizzle the grape seed oil on top to moisten it. Turn the oven down to 350°F and bake (or convection bake) for about 30 minutes. The cobbler is done when topping is lightly browned.  Let cool for 10-15 minutes and serve.

©Nancy Wolfson-Moche 2013