Zucchini timbale

Zucchini timbale

By
From
Encyclopedia of Food and Cookery
Serves
6

A rather moist mixture reminiscent of the soft centre in a soufflé and an excellent first course or lunch dish.

Ingredients

Quantity Ingredient
1kg zucchini, grated
salt
4 onions, minced
45g butter
1 tablespoon oil
115g mixed gruyere and parmesan cheeses, grated
250ml cream
8 large eggs, well beaten
freshly ground white pepper

Garnish

Quantity Ingredient
60g butter
80g fresh white breadcrumbs
4 tablespoons parsley, chopped

Method

  1. Sprinkle grated zucchini with salt and leave on a tilted plate for 30 minutes to drain. Dry well with paper towels.
  2. Cook onions gently in butter and oil until translucent. Increase heat to medium, stir in zucchini and cook for about 5 minutes, stirring frequently. Cover pan and cook over low heat for 2–3 minutes longer or until zucchini is tender. Remove from heat and cool. Add cheese to zucchini mixture and stir in cream. Mix in beaten eggs, salt and pepper.
  3. Carefully pour into a greased and bottom-lined 1.5 litre mould (or 6 individual 250 ml moulds). Set mould in a baking dish filled with enough hot water to come about two-thirds up side of mould. Bake on middle shelf of a preheated moderate oven (180°C) for 35–40 minutes or until set.
  4. Test with a thin-bladed knife inserted in centre – it should come out clean and look slightly buttery when custard is ready. Remove from heat and from water bath. Rest timbale for 15 minutes before unmoulding.
  5. To make garnish, melt butter in a small frying pan, stir in breadcrumbs and sauté until golden brown. Remove from heat and stir in parsley.
  6. Run a knife around edge of mould and invert timbale onto a serving plate. Sprinkle with parsley and breadcrumb garnish and serve immediately.

Note

  • If using individual moulds, bake for 20–25 minutes, depending on their depth.

Variations

  • Broccoli timbale: Follow recipe above using about 900 g cooked, well-drained and puréed broccoli instead of zucchini. Serve with hollandaise sauce, if desired.

    Spinach timbale: Follow recipe above using about 690 g cooked, well-drained and puréed spinach instead of zucchini. Serve with hollandaise or tomato sauce.
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