The zucchini and ricotta timbales are a light second course, with a delicate taste, one of those recipes I prepare to make a simple dinner a bit more appetizing when the menu includes grilled zucchini and ricotta. A bit sad, I’d say… The zucchini and ricotta timbales are a whole different story. The substance doesn’t change, but the form does, making the “diet” more pleasant. So if you too sometimes have a sad dinner, try the zucchini and ricotta timbales.
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2 cakes
- Cooking methods: Stove, Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 zucchini
- 7 oz ricotta
- to taste breadcrumbs
- 2 tbsps extra virgin olive oil
- to taste garlic powder
- to taste fresh parsley, chopped
- to taste grated Parmesan cheese
Tools
- 1 Vegetable Mandoline
- 1 Grill Pan
- 1 Oil Sprayer
- 1 Bowl
- 2 Single-serving Baking Dishes
Steps
Wash the zucchini, dry them, remove the ends, and slice them lengthwise with a mandoline. Grill the zucchini on a lightly greased grill pan. In a bowl, mix the ricotta with grated Parmesan, garlic powder (or finely chopped garlic clove if you prefer), fresh parsley, salt, and oil. Grease the bottom of a baking dish (I use single-serving baking dishes) arrange a layer of zucchini, top with the filling, then add another layer of zucchini alternating layers of ricotta and zucchini until all the ingredients are used up (measurements are for small cakes, you can double or triple to get more layers if you like). Finish the last layer with zucchini, some Parmesan mixed with breadcrumbs, and a bit of oil. Bake in a preheated oven at 350°F for 20/25 minutes or until a golden crust forms on top.
Notes
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