Zucchini and Mushroom Crumble Recipe

On Christmas day, Maxence and his mother joined us for lunch at my parents’. My mother and I cooked for this meal, preparing most of it the day before.

As a first course, we served a Zucchini and Mushroom Crumble, a recipe we had come up with a week before, during our Christmas-menu-brainstorming session. Elaborating menus is one of my favorite activities, and practicing it with my mother was a lot of fun: the ping-pong mode we fell into, throwing different dish ideas into the air, catching them, morphing them, and throwing them back, keeping an ingredient but changing the method of preparation, staying with a theme but putting a different twist to it, until we settled on a combination that suited our needs in terms of taste, festiveness, ease and fun of preparation.

After this, we served a roasted turkey, which I unfortunately didn’t get to photograph before the carving, stuffed with a walnut chestnut stuffing. I had never made stuffing before, but my mother had numerous times, and the walnut chestnut idea was from a magazine clipping.

But as we started making the stuffing and I was asking about ingredient X or Y or some step the recipe called for, I quickly realized with a laugh that she needed no recipe at all: what she really intended to make was her usual (delicious) stuffing, adding walnuts and chestnuts to the mix. We served the turkey with celeriac purée, a traditional Christmas side in France, and a sweet potato purée with maple syrup, inspired by the Thanksgiving meals Maxence and I were lucky enough to partake in back in the US. The turkey was fantastic, moist and flavorful, and the trimmings were equally wonderful.

Next came a cheese course of dry goat cheese, Mont d’Or (a.k.a. vacherin, served in its pine bark with a spoon as is the custom) and Etorky, a sheep’s milk cheese from the Pyrénées.

Finally, we served an excellent store-bought chestnut and vanilla cake called Carré Marron Vanille, brought to us by our friend Monsieur Picard.

Every body raved about the crumble. It’s a light and tasty dish that leaves room for what comes next, and the combination of soft vegetables and crispy topping is an excellent one. And I particularly liked the little dried parsley leaf! The crumble topping can of course be used on other combinations of vegetables, and I used it once successfully in a main dish of salmon and leek crumble.

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Zucchini and Mushroom Crumble Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves 6.

Zucchini and Mushroom Crumble Recipe


  • 1/4 yellow onion, diced
  • 6 medium zucchini, diced
  • 500 grams (1 pound) mixed mushrooms, diced
  • 1 teaspoon flour
  • 50 grams (1/3 cup) oatmeal
  • 50 grams (1/4 cup) breadcrumbs
  • 50 grams (3 1/2 tablespoons) unsalted butter, diced
  • 50 grams (1/2 cup) freshly grated cheese such as Parmesan or Comté
  • 1 teaspoon dried thyme
  • 6 sprigs curly parsley
  • Olive oil
  • Fine sea salt
  • Freshly ground black pepper


  1. In a large skillet, heat up a glug of olive oil over medium heat, and cook the onion for a few minutes, until it starts to get translucent.
  2. Add the zucchini, mushrooms, and thyme, and season with salt. Cook for 10 minutes, until the vegetables are tender. Stir in the flour and cook for another 2 minutes.
  3. Prepare the crumble topping. In a medium bowl, rub together the oatmeal, breadcrumbs, butter and cheese, until the mixture resembles coarse sand. Season with salt and pepper.
  4. The vegetables and the crumble can be prepared the day before; cover and refrigerate seperately.
  5. Preheat the oven to 200°C (400°F). Set out 6 ovenproof ramekins, preferably the wide and shallow ones used for crèmes brûlées. Divide the vegetables among them, cover with the crumble mixture, and place a sprig of parsley on top.
  6. Bake for 10 to 15 minutes, until golden. Serve immediately.
  • How inventive — I love the idea of a courgette crumble!

    Just out of curiosity, is celery root the same thing as celeriac?

    And the carré marron vanille is too beautiful. Some foods are so gorgeous that it seems a shame to eat them!

  • Jackie – yes, celery root (“céleri” or “céleri-rave” in French) is the same as celeriac. And I just discovered (thanks to foodsubs.com) that it’s also called celery knob, turnip-rooted celery, knob celery, Germany celery, soup celery, turnip celery. Amazing the number of different names veggies tend to have!

  • Hah! This is a nice, clean, family blog, so I won’t tell you why I find some of those alternative names for celery root so amusing!

    I’ve never had celeriac, though many restaurants here serve celeriac mash. (I loathe raw celery, though I like it cooked, and am curious to try celery root now.)

  • very nice photo! using a very narrow depth of field gives a feeling of majestuosity!

    (i am sure this was totally delicious, though…)



  • J – Glad you like the pic, it’s one of Maxence’s favorites, too! I’m sure you would love the crumble as well : why don’t you whip that up for a little candlelit dinner with Marine? :)

  • I’m going to make this tonight for dinner — I just wish we had that gorgeous Carré Marron Vanille to have with it!

  • Jackie – Well Picard does deliveries, so with a little lobbying, you might get them to send their stuff over to London! After all, this cake has to be thawed for a few hours, so a trip on the Eurostar would be just the thing for it!

    I’m glad you’re trying this tonight, I’ll look forward to the blog entry!

  • Actually, Clotilde, on my next day trip to Paris (which I hope is soon!), I have a whole host of things that I want to bring back with me — thanks to reading your blog! Stopping by Picard to pick up one of these? Pas de probleme, as we used to say in high school French class.

    I made this tonight, as promised: chalk another point up for C&Z (and C&S — Clotilde & Sylvie).


  • Jackie – On your next daytrip, I will be taking you on a personal food shopping tour! :)

    And of course, I’m thrilled that you liked the crumble too!

  • I’ll take you up on that! And I will step off at the Gare du Nord with an empty stomach in anticipation!

  • kate

    having an appalling lack of rammekins, I am left to ask – have you tried assembling this intriquing dish in an oval baker (or other larger dish)Any suggestions? Do you think the larger American zucchini will produce the same results? I would ask more, but my mouth is watering and I can’t form sentences any more . . . . .

  • dwardio

    My family loves this dish, so much so that I usually make a double batch.

    To answer Kate’s questions, american zucchini works fine, and you could probably use any oven-safe container that was deep enough to maintain the layers– I’ve made big batches in 9×13″ baking dishes…

  • Kajmicka

    Merci pour les recettes! I am excited to try them all out! I read an article on the NYT about your website and I am in heaven!

  • Marie

    Very nice recipe Clotilde!
    Thank you!

  • Tracey

    Made this last night! Thought I’d let you know that it was absolutely delicious!!:-)

  • Cathy

    Hi Clotilde,
    I would love to make this for Thanksgiving in a few days but I have no ramekins and I am cooking for 13 :). Could I double this recipe and put it in a 9 x 13 pan?

    • For a 9 by 13 dish, I would triple the recipe: the ramekins are pretty shallow. Hope you and your guests enjoy it!

  • borisa

    I can not wait to finish my work today and go home to try this recipe. It look so good and yummy. Nice dish. Thank you for this new idea about simple and healthy meal.

    • Let me know what you think if you try it!

      • borisa

        It was delicious. I made it four times since I red your recipe. I am gonna send you some pictures next time when I cook it:)

        • I’m so pleased, thanks for reporting back!

  • Abigail Slater

    This looks divine. This is going on the To Cook list for this week.

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