The Rice and Zucchini Timbale is a recipe we could call “vintage,” dating back to my youth when this delicious dish was prepared by the mother of a dear friend. Making delicious dishes was her way of showing me affection because she knew how much I loved her cooking. This rice and zucchini timbale remains in my heart, and it allows me to think of her every time I prepare it. Over the years, I made a change; I removed the mozzarella and added mild provola because the former makes me feel very sick, so the choice is yours. To make this delicious recipe, you will need a little time because although it’s very easy, it’s not super quick, given the two cooking stages: stove and oven. However, the result is amazing, so let’s get to work immediately.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1 1/2 cups Carnaroli rice
- 4 cups Romanesco zucchini
- 1/2 cup grated Parmesan cheese
- 3 1/2 oz provola cheese
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- to taste salt and pepper
- to taste breadcrumbs
Tools
- Baking dish
- Pot
- Pan non-stick
How to Prepare a Rice and Zucchini Timbale
First, organize your workspace with all the ingredients already measured so that everything is within reach.
Boil the rice in plenty of hot water, but remember to drain it al dente.
In the meantime, take care of the zucchini, which should only be washed and dried.
Do not discard anything because the core and flower should be cooked along with the rest of the zucchini.
So, after washing and drying them, cut them into small pieces, and sauté them in a large non-stick pan with extra virgin olive oil and chopped garlic.
Season with salt and pepper, and finish cooking, leaving the zucchini quite crunchy, as they will finish cooking in the oven.
Now add the rice to the pan, mix it well with the zucchini, and let it cool slightly.
Add the provola cut into pieces, the grated Parmesan, and mix so that the two cheeses are evenly distributed.
Oil a baking dish, sprinkle it with breadcrumbs, and pour in the entire mixture.
Level it well, sprinkle the surface with more breadcrumbs, a drizzle of oil, and bake in a preheated oven at 350°F.
Let it cook for about 40 minutes, or until the top is golden brown.
Serve the Rice and Zucchini Timbale immediately and very hot, because the provola and Parmesan should be stringy with every bite.
Tips and recipes:
You can easily prepare the Rice and Zucchini Timbale the day before, just store it in the refrigerator.
Make extra so you can freeze it: it will be useful for a lunch or dinner when you have little time to cook.
If you don’t like zucchini, you can change the type of vegetables and even the type of cheese.
If you want to use mozzarella, as in the original recipe, chop it or cut it into small pieces, and let it drain well because the water it contains would ruin your timbale.
If you like rice, then don’t miss: Pumpkin Rice Gratin
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