courgette cobbler

September 17, 2013 • Nancy Wolfson-Moche

‘Tis the season for sweet crisps, cobblers and crumbles. Apple crisp, pear crisp, peach cobbler, plum crumbles have all been on my holiday menus. Here is a savory breakfast rendition I made using courgettes (aka zucchini) and heirloom tomatoes, both from a local Farmer’s market.


Serves 5-7



2 medium courgettes (aka zucchini)

3 heirloom tomatoes, of various sizes, shapes and colors

about 12 sprigs of thyme

1 Tablespoon EVOO (Extra Virgin Olive Oil)

2 teaspoons sea salt

black pepper to taste (optional)

For the topping

1 cup whole grain bread crumbs (I used rye)

1 cup organic rolled oats

½ cup organic corn flour

½ cup organic pine nuts

2 Tablespoons grape seed oil

2 Tablespoons organic sweet cream butter


Preheat oven to 375°F.  Wash the courgettes, tomatoes and thyme separately and well.


Remove the ends of the courgettes. Cut the courgettes on the diagonal, creating triangles.


Set aside.  Remove the tough brown connection on the tomatoes. Slice them into ½ inch wedges and set aside.


In a baking pan, place a layer of courgettes on the bottom; cover with a layer of tomatoes.


Drizzle the olive oil and strew the thyme on top.  Sprinkle 1 teaspoon of sea salt and black pepper to taste.


Place another layer of courgettes topped with tomatoes and thyme. Sprinkle with ½ teaspoon of sea salt and some black pepper if desired.


Make the topping  

Combine the bread crumbs, rolled oats,


corn flour


and pine nuts in a mixing bowl. Add the remaining sea salt and thyme. Cut the butter into small pieces and mix into dry mixture.


Spread the topping over the courgette-tomato layers.


Drizzle the grape seed oil on top to moisten it. Turn the oven down to 350°F and bake (or convection bake) for about 30 minutes. The cobbler is done when topping is lightly browned.  Let cool for 10-15 minutes and serve.

©Nancy Wolfson-Moche 2013

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