Summer Scented Tomato And Zucchini Crumble

• 8 tomatoes
• 1 zucchini
• 2 tablespoons olive oil
• salt to taste
• ground black pepper to taste
• basil to taste
• 9/16 cup flour
• 11/16 cup Parmesan cheese
• 2/3 cup bread crumbs
• 4 15/16 tablespoons butter cold
• 4 3/4 tablespoons pine nuts

1. Preheat oven to 180 degrees Celsius.
2. In a baking dish, add the quartered tomatoes and the zucchini cut into small pieces.
3. Sprinkle with 2 tablespoons of olive oil, salt, pepper, and basil.
4. Bake for 30 minutes until the tomatoes are caramelized. Remove the juice from the tomatoes when they spit while cooking. This will make the crumble crunchy instead of moist.
5. In a bowl, mix the flour, parmesan, and breadcrumbs.
6. Stir in the butter cut into small pieces. With your fingertips, crumble the butter to combine with flour mixture and obtain a dough with a thick sand-like texture.
7. Add the pine nuts to the baking dish and cover with the crumble topping.
8. Bake for 25 to 30 minutes until golden brown.

tomatoes, zucchini, olive oil, salt, ground black pepper, basil, flour, parmesan cheese, bread crumbs, butter cold, pine nuts

Taken from www.yummly.com/recipe/Summer-Scented-Tomato-and-Zucchini-Crumble-2029754 (may not work)