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Zucchini tomato tian crumble - A mix between the famous two dishes. Ideal as a side dish or as a main vegetarian option.
Serves: 6-8
  • 2 large onion, diced
  • 2 large zucchini, washed and sliced
  • 4 tomatoes, washed and sliced
  • 1 cup basil, washed and cut
  • ½ cup flax meal
  • ¼ cup avocado oil + more for cooking
  • ¼ cup nutritional yeast
  • 1 tbsp garlic powder
  • salt & pepper to taste
  1. In a medium pot, cook diced onion on medium heat with 1 tbsp of avocado oil and ½ cup water.
  2. Cook until tender and slightly caramelized but not burnt.
  3. In a large casserole, alternate slices of zucchini and tomato until the whole pan is covered.
  4. Insert onions between slices.
  5. Mix flax meal, avocado oil, nutritional yeast, garlic powder and seasoning in a bowl. Top the crumble on the dish.
  6. Finally top with basil.
  7. Bake for 1 hour at 400F.
  8. Enjoy warm or room temperature!
Recipe by My Organic Diary at http://myorganicdiary.com/2018/02/zucchini-tomato-tian-crumble-vegan-gluten-free/