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Savory Zucchini and Potato Crumble
This savory crumble turns everyday zucchini and potato into a warming side dish. The vegetables steam in one Tupperware container while the buttery hazelnut and parmesan topping is pulsed together in the Extra Chef and baked separately until crisp.
- Total time
- 56 min
- Prep
- 25 min
- Cook
- 28 min
- Rest
- 3 min
+ Tupperware Mandoline, Tupperware Extra Chef, Tupperware Silicone baking sheet
Ingredients
Method
Cut the washed zucchini and the peeled, washed potatoes into large cubes.
Cook them with the thinly sliced onion and 30 ml (2 tbsp) water in a large Tupperware microwave dish for about 12 minutes at 800 W. Let stand for 3 minutes, then drain well.
Pulse all the crumble ingredients in the Tupperware Extra Chef until the mixture looks like coarse sand. Spread it on a lined rimmed baking sheet and bake for about 12 minutes in the preheated oven with conventional heat.
Scatter the crumble over the vegetables, microwave for 4 minutes at 800 W and serve right away.
