ZUCCHINI AND RICOTTA TIMBALE (Gluten Free). icon GF no flour

The zucchini and ricotta timbale. A light meal, quick to prepare, tasty and nice presentation. Sometimes I use milk instead of cream in the preparation.

You can vary the vegetable to use: carrots or eggplant or more.

fix iconDifficulties: Easy Boiler-icon- Difficulties
Strawberry Money iconCost: Cheap Coin icon
icon timerTime: 15 minutes preparation, 15 minutes cooking.

Ingredients: 4 People Icon number

icon checkmark q yellowRicotta: 350 grams
icon checkmark q yellowCream kitchen: 150 grams
icon checkmark q yellowParmigiano reggiano: 5 tablespoons
icon checkmark q yellowZucchini: 2 medium (Use the zucchini romanesche if you can: the best for me).
icon checkmark q yellowButter: just enough for stencils
icon checkmark q yellowSalt and pepper: quantum satis
icon checkmark q yellowFor the tomato sauce:
icon checkmark q yellow20 cherry tomatoes
icon checkmark q yellow5 Basil leaves
icon checkmark q yellowExtra virgin olive oil (EVO)
icon checkmark q yellowSalt: Far enough

Cream cream, eggs and Parmesan cheese in a bowl. Season with salt and pepper until the mixture is creamy.
Cut the zucchini into cubes and add to the mixture. Mix well.

Butter portion stencils. Fill with the cream cheese.
Do not exceed the capacity of .75 stencils.
Bake at 180° C to 150° C or mixed steam oven for 15 minutes, until the Flans are swollen and slightly Golden.


Preparing the sauce:
Puree the tomatoes with the skin for 2 minutes, strain the sauce and put in a saucepan. Simmer for a few minutes and add a drizzle of olive oil, a little salt and basil leaves.

Serve the flan with tomato sauce. Garnish with additional basil leaves and a few leaves of lettuce.

Buon Appetito a tutti


See also:

Pumpkin flan





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