Savoury Summer Crumble

The perfect recipe to use those abundant Summer Vegetables!   Corn becomes a bit of showcase here, mixed in with a buttery crumble!  To make fresh bread crumbs, either finely tear or pulse crustless bread (leftover baguette works great!) in a food processor. 

Serves: 6 
Prep Time: 20 minutes
Cook Time: 45 minutes

1 yellow zucchini, sliced thin into ¼ “ rounds
1 green zucchini, sliced thin into ¼ “ rounds
3 ripe tomatoes, sliced thin
1 1/2 cups corn kernels, fresh or frozen
1 ½ cups coarse bread crumbs
1 cup grated parmesan cheese
4 tbsp. unsalted butter
1 large clove garlic, finely minced
1 green onion, finely minced
handful of fresh herbs, chopped, such as parsley, basil & thyme
squeeze of lemon juice
olive oil, as needed
kosher salt and black pepper, as needed

1. Pre-heat oven to 350F
2. Grease an approximately 8 x 8 square baking dish
3. Begin with the first layer of alternating zucchini, overlapping slightly
4. Drizzle with olive oil and salt and pepper
5. Second layer: tomatoes, overlapping slightly.  Drizzle with olive oil and salt and pepper  
6. Third layer: zucchini again. 
7. Mix crumble ingredients together: corn, bread crumbs, parmesan, butter, garlic, green onion, herbs, lemon juice and salt and pepper
8. Press crumble on top, drizzle with a little more olive oil and bake, uncovered for 45 minutes.
9. Remove and let cool at least 30 minutes before serving.  Delicious the next day, or at room temperature.