The timbale of zucchini and crepes is a one-dish meal that combines the delicacy of homemade crêpes with the sweetness of zucchini sautéed with leeks. Unlike classic savory pies made with puff pastry, this preparation stands out for a soft, layered texture where melted cheese and cream form a perfect binder between the levels.
This is an ideal solution for a Sunday lunch or a dinner with friends, as it can be prepared well in advance and baked only at the last moment for the final gratin. The beauty of this dish lies in its “tower” structure, which, once cut, reveals precise and inviting layers. For an extra touch of freshness, you can serve each slice with a light mixed salad or confit cherry tomatoes, which balance well the creaminess of the filling.
Below I leave you other tasty recipes with zucchini and then, as always, scroll down under the photo to discover how to prepare this Timballo of Zucchini and Crepes 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 692.18 (Kcal)
- Carbohydrates 35.84 (g) of which sugars 6.09 (g)
- Proteins 30.64 (g)
- Fat 49.07 (g) of which saturated 8.10 (g)of which unsaturated 4.84 (g)
- Fibers 2.82 (g)
- Sodium 383.92 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Timbale of Zucchini and Crepes
- 1 1/8 cups all-purpose flour
- 1 1/4 cups milk (whole or skimmed)
- 2 eggs (medium)
- 1 1/2 tbsp butter (plus a knob of butter for the pan)
- 1 pinch salt
- 1 tsp oregano (or parsley)
- 1.1 lb zucchini
- 3.5 oz leeks (or spring onions)
- 9 oz Asiago cheese (or Latteria cheese)
- 1/3 cup heavy cream
- 1/3 cup grated Parmesan (for topping the timbale)
- to taste extra virgin olive oil
- 2 pinches salt
- 1 pinch black pepper (freshly ground)
Tools
- 1 Kitchen scale
- 1 Frying pan
- 1 Fine mesh strainer
- 1 Hand whisk
- 1 Springform pan
How to prepare the Timbale of Zucchini and Crepes
1. In a large bowl, sift the flour and add a pinch of salt and the oregano (or chopped parsley). Add the eggs and start whisking by hand, pouring the milk gradually to avoid lumps.
Melt the 1 1/2 tbsp of butter in a small saucepan (or in the microwave), let it cool slightly and incorporate it into the batter. Cover and let rest for about 15–20 minutes.
2. Cooking the crepes: Heat a nonstick frying pan (about 8–8 2/3 inches in diameter) lightly buttered.
Pour a small ladle of batter and tilt the pan to distribute it evenly. Cook for about 1 minute over low heat, flip the crepe and complete cooking for another 30 seconds.
Repeat until the batter is used up, stacking the crepes and covering them with a cloth to keep them soft.
3. Preparing the filling: Trim the zucchini and slice them into thin rounds. Clean the leek and cut it into julienne (thin strips).
In a large pan, heat a drizzle of oil and sauté the leeks and zucchini over high heat for about 10 minutes. They should become tender but remain intact.
Salt and pepper only at the end, then let cool slightly. Once cold, add the cheese cut into small cubes.
4. Take an 8-inch springform pan and lightly butter the bottom and sides. Begin the layering:
– Place a crepe on the bottom.
– Spread a layer of zucchini, leeks and cheese cubes.
– Pour 2–3 tablespoons of heavy cream evenly.
– Repeat the layers until the ingredients are finished.5. Baking and gratinating: Finish with a crepe on top. Sprinkle the surface with the grated cheese and some small bits of butter.
Bake in a preheated conventional oven at 356 °F for about 20 minutes. In the last 5 minutes, activate the broiler function to obtain a golden, crispy crust.
6. Resting and serving: This step is essential: once out of the oven, let the timbale rest for at least 10 minutes before opening the springform pan.
This will allow the liquids to stabilize and will ensure a perfect slice when cutting. Serve warm.
Storage, Tips and Variations
Storage: The timbale keeps in the refrigerator for 1–2 days. It is also great reheated in the microwave or in the oven covered with parchment paper.
Technical tip: For perfect crepes, make sure the pan is well heated before pouring the first amount of batter. If the first one isn’t perfect, don’t worry: it helps you regulate the pan temperature.
Variations: You can enrich the filling by adding diced cooked ham or crispy speck between the layers for a more flavorful version.
Other recipes
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FAQ (Questions and Answers) Timbale of zucchini and crepes
Can I prepare the crepes the day before?
Yes, it’s a great strategy to save time. You can prepare the batter and keep it covered in the fridge, or cook the crepes in advance.
Can I use cooking cream instead of heavy cream?
Yes, you can use it without problems.
What can I use instead of Asiago cheese?
Alternatively, you can use Fontina, mild Provola or Latteria cheese. I do not recommend fresh mozzarella.
