Savory Tomato & Zucchini Crumble with Oat-Almond Flake Topping (Oat fiber)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Sweet roasted tomatoes and zucchini under a crunchy oat-almond crumble — a vegetarian bake that puts oat beta-glucan to work.
A crumble doesn't have to be dessert. Here, soft roasted tomatoes and zucchini sit under a golden topping of rolled oats and almond flakes — the oats quietly delivering beta-glucan, the same soluble fiber that makes oatmeal famous for cholesterol. It's comfort food that works in your favor.
🥄 Ingredients
- 🫗 700g ripe tomatoes, sliced
- 🫗 3 medium zucchini (500g), sliced into rounds
- 🫗 2 tablespoons olive oil, divided
- 🫗 2 garlic cloves, minced
- 🫗 1 teaspoon dried oregano
- 🫗 1/2 cup (45g) rolled oats
- 🫗 1/4 cup (30g) almond flakes
- 🫗 2 tablespoons grated Parmesan (optional)
- 🫗 Black pepper to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat the oven to 375°F (190°C).
Toss the zucchini with half the olive oil and some black pepper; spread on a baking sheet and roast 15 minutes until just softened.
Layer the tomatoes and roasted zucchini in a baking dish, tucking the garlic and oregano between the layers.
Mix the oats, almond flakes, Parmesan (if using), and the remaining olive oil into a crumbly topping.
Scatter the topping over the vegetables.
Bake 25–30 minutes until bubbling at the edges and the topping is golden. Stand 10 minutes before serving — the juices need a moment to settle.
⚠️ Common Mistakes
- ✕
Skipping the zucchini pre-roast, which guarantees a watery bottom.
- ✕
Burning the topping before the tomatoes bubble; lower the rack if needed.
- ✕
Making it with pale, out-of-season tomatoes that lack sweetness.
🔄 Variations
Add roasted peppers or eggplant with the zucchini.
Sprinkle fresh thyme over the topping before baking.
Make it in one large shallow dish and double it for a crowd.
🧊 Storage
- 📦
Keeps 3 days in the fridge; reheat in the oven to revive the topping.
- 📦
The oat-almond topping can be mixed ahead and refrigerated.
💡 Chef Tips
Tip 1: Roasting the zucchini first draws out water so the crumble isn't soupy.
Tip 2: The oat-almond topping is a whole-food crumble — no butter required.
Tip 3: Sweet, ripe tomatoes make this dish; peak-season ones need nothing added.
Tip 4: Let it rest before serving; impatient cutting sends the juices everywhere.
❓ FAQ
Q
Where does the oat fiber come in? The rolled-oats topping brings beta-glucan — the same cholesterol-friendly fiber as oatmeal, in savory form.
Q
Is this a main or a side? It's a light vegetarian main as written; make it a side with grilled chicken or fish.
Q
Can I use canned tomatoes? Fresh are best here for texture; in winter, swap in roasted canned tomatoes and drain them well.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →