Zucchini Crumble


Since my next interview series seems to be a little delayed, I am starting a mini series of Shavuot recipes. It is customary to eat dairy food on Shavuot therefore I have opted for dairy recipes.

One explanation for the consumption of dairy foods on this holiday is that the Israelites had not yet received the Torah, with its laws of shechita (ritual slaughtering of animals). As the food they had prepared beforehand was not in accordance with these laws, they opted to eat simple dairy meals to honor the holiday.

Zucchini Crumble for 6

1 kg zucchini, thinly grated
200 g fresh goat cheese, cubed
fresh mint or a mixture of herbs and parsley
2 tbsp semolina
salt & pepper to taste

150 g flour
75 g butter
2 tbsp olive oil

Press the grated zucchini in a colander so as to squeeze out the liquid. Mix in a glass bowl with the cheese, the semolina and the herbs. Season to taste.

Rub the butter into the flour. Keep rubbing until the mixture resembles breadcrumbs.

Spoon the zucchini mixture into the bottom of a well-oiled baking dish, then sprinkle the crumble mixture on top. Drizzle with oil. Bake at 375°F for at least 25 minutes or until the crust is slightly brown.