Crumble of Zucchini and Mushrooms (Crumble de Courgette aux Champignons)

Now is the time zucchini is in abundance, in home gardens and at the farmer's market. I used a large one
that almost got away in this recipe.

This came out great, and it was even better reheated lightly for breakfast the next AM. Despite all the
chopping and sauteeing, it was quite easy to prepare and can be made ahead of time. It is an adaptation
of a recipe from the food blog, Chocolate and Zucchini. There are recipes that use them both. I have made chocolate zucchini cupcakes, and they were fabulous.

Sorry there is no picture. We ate it all before the camera came out; it was that good.

Crumble of Zucchini and Mushrooms

 6 medium zucchinis
1 lb. mixed mushrooms
1/2 of an onion
1 tsp flour
olive oil
1/4 cup oatmeal
1/4 c. breadcrumbs
1/4 c. butter, diced
1/4 cup grated cheese, I think I put in a bit more (parmesan, comté...)
thyme and dried basil, or other herbs of your choice
salt, pepper
chopped fresh parsley

Wash the mushrooms under clear water, dry on a towel, and cut the large ones in smaller pieces. Dice up
the onion quarter finely. In a large skillet, heat up some olive oil, and put the onion in to cook for a
few minutes over medium heat, until it starts to get translucent. Add the mushrooms, season with dried herbs, and cook for about ten minutes, until the mushrooms have shrunk and they have released their water.

Add the flour and stir to thicken the mixture a little.

Cut the zucchinis in small pieces or batons, about the size of your pinky finger. In a large skillet, heat
up a little olive oil over high heat, put the zucchinis in, toss to coat, season with thyme, salt and
pepper, and lower the heat. Cover and cook for about twenty minutes, until the zucchinis are tender, but
not limp.

Prepare the crumble : put the oatmeal, breadcrumbs, butter and cheese in a medium bowl. Blend this all
together using the tips of your fingers, until it resembles coarse sand. Season with salt, pepper and
herbs.

The vegetables and the crumble can be prepared the day before.

Preheat the oven to 425°F. In a 9" 13" pan, spread out a layer of zucchinis, then a layer of mushrooms.
Distribute the crumble mixture evenly on top. Put in the oven to bake for 10 to 15 minutes, until the
crumble is golden. Sprinkle with parsley and serve immediately.