Courgettes and chicken crumble

I think this is the hottest summer I've ever had here, I don´t know, perhaps it is because we´ll stay in town this summer, but the fact is that I never got so heated.





The good thing is that we can have breakfast outside, in the patio, which we love. It would be rational to stay away from the oven, but for me oven meals are always easy and fast. This recipe combines the two things with an extra bonus, it is super healthy.
 Because of the heat we're going through so I wanted something light for our dinner, and get away from the traditional green salads.
I had some zucchini in the fridge and some oatmeal that my dad forgot, in the cupboard, and also had some frozen chicken in the refrigerator. So I thought about doing a version of the traditional sweet crumble using grated parmesan instead of sugar and the oats makes it so healthy.



 Hope you enjoy it as us.


Chicken and corgettes crumble

For the crumble: 50g grated parmesan 50g butter dced and chill 50g all purpose  flour 50g oatmeal salt and ground pepper For the cougette and chicken layer Olive oil 3 medium to large courgettes 400g chicken boneless  breast 1 garlic clove 6 leaves of sage handful of ciboulette salt and pepper to season

Method For the crumble Put the oatmeal, flour, butter and cheese in a medium bowl.  Blend this all together using the tips of your fingers, until it resembles coarse sand.  Season with salt and  pepper. Cut the courgettes and steam them for five minutes to soften them just a little Chop the  garlic and fry for a minute or two in a little olive oil. Pour the chicken dices and cook until  golden brown. Add ciboulette and sage. Add the courgetts and mix togheter.Reserve. Preheat the oven to 220°C (430°F). Set out six ramequins, preferably the wide and shallow ones In each one spred the mix of courgettes and  chicken dices. Distribute the rumble mixture evenly on top,  Put in the oven to bake for 10 to 15 minutes, until the crumble is golden. Serve immediately.