Chicken Crumble with Zucchini and Sun-Dried Tomatoes Recipe

Preheat the oven to 180°C. Sauté the chicken breasts cut in half or in thirds in 3 tablespoons of oil from sun-dried tomatoes for 5 minutes (nothing goes to waste!).

Slice the zucchini into rounds and cook them for 5 minutes in salted boiling water. Drain.

Place the pieces of chicken at the bottom of the baking dish, then add the slices of zucchini and 4 or 5 chopped sun-dried tomatoes, season with salt and pepper.

Mix by hand the butter in small pieces, the flour, the oats, and the cheese. Crumble the mixture over the zucchini-dried tomatoes. Bake for 30 minutes in the oven. 10 minutes before the end of cooking, sprinkle with pumpkin seeds.

Sylvia's tip: This recipe can be used to recycle leftover chicken; in this case, there's no need to cook the chicken breasts, which is a time saver! It can also be made in a veggie version with 1 kg of zucchini, and a small feta sauce to accompany it won’t hurt...

To finish "What are we eating tonight" by Sylvia Gabet, published by La Martinière. Photo credit: Catherine Madani. 224 pages. €21.90