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Zucchini and crumble goat cheese verrine

Fresh and gourmet harmony between the creamy goat cheese, the freshness of the zucchini and the crunch of the gingerbread crumble.

For 4 people

Cooking time : 15 minutes

Heating time : 20 minutes


  • 1 zucchini
  • A small fresh goat cheese
  • Salt & pepper
  • 25cl of cream
  • 2 slices of gingerbread
  • 30g of butter
  • 30 g flour
  • 1 tablespoon of sugar

The recipe

Blend the gingerbread into breadcrumbs.

Mix it with the butter, flour and sugar, crumbling them between your hands to obtain a crumbly dough.

Put this mixture on a plate in the oven for ten minutes at 180 degrees.

Take the dough out of the oven and let it cool.

Peel the zucchini and cut into thin strips with a vegetable peeler. Cook them in boiling water for a few minutes
so that they are soft.
Drain them well and keep them cool.
In a bowl, mix the goat cheese, cream, salt and pepper, beat vigorously to make the mixture rise slightly
and bring it lightness.
Dressage: in a verrine put a few slices of zucchini, a large spoonful of goat cheese mousse and sprinkle
gingerbread crumble


1) You can add a hint of cinnamon to your crumble to accentuate the sweet/salty taste.

2) Do not put the crumble too early before tasting otherwise it will lose its crispness. Before serving your guests, you can dress your verrines then add
the crumble at the last moment.

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