– 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.