1 tbs. olive oil
2 cloves garlic, finely chopped
3-4 small zucchinis, cut into rounds
200mls cup crème fraiche
2 egg yolks
1 heaped tbsp Dijon mustard
3 sprigs of mint, finely chopped
3 sprigs thyme, finely chopped
1 cup fresh or store-bought breadcrumbs
½ cup walnuts, finely chopped
½ cup grated cheddar
½ cup grated Parmesan
Pre-heat the oven to 180C.
Heat the garlic in a pan on medium heat with olive oil until golden.
Using a food processor, slice the zucchini into even slices. Add zucchini rounds to the pan and cook for 5-10 minutes to soften. Season with a pinch of salt and pepper.
In a mixing bowl, mix the dijon mustard, creme fraiche and egg yolks. Add the chopped mint and thyme and stir through.
Once the zucchini have softened add it to the creamy mixture and quickly combine. Place it all into a baking tray.
To make the crumble, melt the butter in the pan. Spread the walnuts evenly over the zucchini mixture, then top with the cheeses, bread crumbs and drizzle the butter.
Place it into the oven for 20-30 mins until golden brown.