First wash the courgettes, dry them, clean them, cut them into cubes and sauté them in a pan with salt and oil until golden brown.
In the meantime, prepare the pastry for the crumble: put the 2 flours, the cold butter of the fridge and the Parmesan in a bowl and work with your fingers until you obtain a very crumbly mixture.
Pour the courgettes into a baking dish, creating a homogeneous layer, then cover evenly with the crumbly mixture.
Bake for about 30 minutes or until golden brown in a preheated convection oven at 180 ° C.
The courgette crumble is ready: let it cool slightly before serving.
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