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Zucchini and turmeric crumble, gluten-free

Gluten-free zucchini and turmeric crumble is a tasty and holy recipe. It’s quick and easy to prepare, and the taste is unforgettable. Its blend of zucchini, turmeric, walnuts and gluten-free flour produces a wonderful mix of flavours that’s sure to please everyone. This recipe is a delight for the palate and is ideal for a healthy dinner or a refreshing brunch. Prepare this delicious gluten-free zucchini and turmeric crumble and enjoy its intense, delicious taste.

Une recette proposée par :

  • Quantité

    2 persons

  • Temps de préparation

    20 minutes

  • Temps de repos


  • Temps de cuisson

    40 minutes

  • Temps total

    1 hour

Liste des ingrédients

  • 1 red onion
  • 450 g zucchini
  • 3 c. s olive oil
  • 1 c. to c. Provence herbs
  • Salt
  • Pepper

For the crumble :

Zucchini and turmeric crumble, gluten-free

La recette

– Peel and finely chop the onion.
– Wash, peel and chop the zucchinis.
– In a large frying pan, heat a drizzle of oil and sauté the onions for 5 minutes with salt, pepper and herbes de Provence, until golden.
– Add the zucchini and cook for about 15-20 min, stirring regularly, until the zucchini is cooked.
– In a bowl, mix the coconut oil and almond powder with your fingertips to soften the coconut oil.
– Add the crunchy toast, crumble and mix with your fingertips, coconut oil and almond powder to make a crumble.
– Place the zucchini in the bottom of a baking dish. Top with crumble.
– Bake in a preheated oven at 180°C for 15 min.

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