zucchini-tomato-crumble
This crumble, directly inspired from Vegeterrien (La Cuisine de Bernard), is long to make but definitely worth it! The thick slices of zucchini are first slightly fried in olive oil, and the tomato sauce simmers for a long time, nearly reducing it to a delicious tomato paste infused with herbs.
Ingredients
2 brown onions (220 g), diced
160 g celery or broccoli stem, finely chopped
6 cloves garlic (18 g), crushed
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