Veggie Crumble

I found a similar version of this as I searched for some different side dish ideas and this fit the bill!  We actually had it for lunch today with some grilled tilapia, which made a light and tasty combo.  I also think this would be awesome by precooking and adding some sliced chicken breast to make a full meal!

Veggie mixture:
3 medium zucchinis, wash and chopped
2 cups mushrooms, diced-I used a mixture of regular and portabello
1/2 sweet yellow onion, diced
1 Tbsp coconut oil
Thyme
Sage
Sea Salt
Pepper
-all to taste
(you could add or omit any of these veggie ideas)

1.  Melt the coconut oil in a large saucepan then add the onions and saute' for about 5 minutes or until beginning to soften.
2.  Then, add the zucchini and all seasonings and continue to saute' until flavors blend.
3.  Add the mushrooms and mix together well.  Then, cover and cook on medium low for 5-10 minutes or until veggies soften and become a bit juicy.
4.  Pour prepped veggies in a baking dish (I used a 8 x 11) and prep the topping.

Topping:
1 cup almond flour (I used trader joe's brand)
1/4 cup diced almonds
2 Tbsp. cold diced butter
Sea Salt
1/4 cup organic parmesan cheese shreds

1.  I used my hands to mash it all together until combined and crumbly, almost like a breadcrumb mixture.
2.  Spread with hands or a spoon onto the vegetable mixture.
3.  Bake at 325-250 for about 30 minutes or until the crumble on top is browning and a bit crispy.

*I think you could really do this in a lot of ways, different veggies, adding chicken or fish, more or less cheese, etc.  I also think you could add a bit of sweetener (honey, maple syrup, coconut sugars, xylitol) to make this a crumble for a sweet, fruity dish!  Enjoy!