Penny'S Zucchini Timbales With Basil Vinaigrette

Name: Penny'S Zucchini Timbales With Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The zucchini molds; 1 pound small zucchini; 3 tablespoons grapeseed oil; 2 tablespoons chopped basil leaves; 8 ounces cream cheese; 2 eggs; 2 ounces white breadcrumbs; 1 ounce grated parmesan cheese; salt and pepper; 1 medium onion; Basil Vinaigrette; 1 teaspoon whole grain mustard; 2 tablespoons wine vinegar; 6 tablespoons olive oil; 6-8 basil leaves, finely chopped; salt and pepper

Servings: persons

The zucchini molds
1 pound small zucchini
3 tablespoons grapeseed oil
2 tablespoons chopped basil leaves
8 ounces cream cheese
2 eggs
2 ounces white breadcrumbs
1 ounce grated parmesan cheese
salt and pepper
1 medium onion
Basil Vinaigrette
1 teaspoon whole grain mustard
2 tablespoons wine vinegar
6 tablespoons olive oil
6-8 basil leaves, finely chopped
salt and pepper

1
Wash the zucchini and peel one of them into long strips. Grate the remaining zucchinis and place in a colander with the zucchini strips.
2
Soften the zucchini by pouring boiling water over them in the colander.
3
Generously oil 4-6 timbale molds or oven proof custard cups. Line them with the strips of zucchini.
4
Finely chop the onion and cook slowly in oil until it begins to soften.
5
Add the grated zucchini and cook until tender. Let cool and then add the chopped basil leaves.
6
Heat oven to 350 degrees.
7
Mix cream cheese in a food processor and then process with the eggs, breadcrumbs, grated parmesan cheese and the zucchini/onion mixture with all the juices from the pan. Add salt and pepper to taste.
8
Spoon the mixture into the timbale molds or custard cups and place in a roasting pan filled to a depth of 1 inch with boiling water. Cook 20 minutes.
9
Cool for 5-10 minutes, unmold and serve with the warm basil vinaigrette.
10
Wisk all ingredients together. The vinaigrette is now ready to serve with the timbales.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: The zucchini molds, 1 pound small zucchini, 3 tablespoons grapeseed oil, 2 tablespoons chopped basil leaves, and more.

Yes, Penny'S Zucchini Timbales With Basil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!