Zucchini and Ham Casserole with Almond Crust
Preheat the oven to 175°C (350°F) convection.
Rinse the zucchini, cut off ends, cut in half lengthwise and cut slices. Coarsely chop the ham. Clean mushrooms and cut into slices. Peel the garlic and the shallots and finely chop. Sweat both in hot oil in a frying pan until translucent. Then put in the zucchini and the mushrooms and cook for about 5 minutes. Mix in the thyme, season with salt and pepper. Spread the vegetables with the ham in a baking dish.
Chop the almonds and rapidly process with the flour, Parmesan and the diced butter to a crumble and spread over the vegetables. Bake in preheated oven until golden brown, about 15 minutes.