Zucchini Timbale with Cheese

By sadams1001

A Sephardic (Spanish Jewish) specialty, this timbale is an excellent way to use extra zucchini from prolific summer gardens. Eggplant and spinage are also prepared in this manner. If you are using eggplant, peel it, cut it into chunks, then cook it in boiling water for 10 minutes. Drain and squeeze any excess liquid. for spinach, cook briefly and drain well.

Serve with a bottle of Albarino

Ingredients

• 2 lbs zucchini
• 1/2 onion
• 2 teaspoons salt
• 1 garlic clove, crushed
• 1 cup grated cheese, such as semicured Manchego or any firm, flavorful cheese
• 3 eggs
• 1/2 cup milk
• 1/4 cup fine bread crumbs
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Grate the zucchini and onion. Place in a colander and sprinkle with salt. Let sand for one hour. Squeeze out as much excess liquid as possible.

Preheat oven to 350 degrees. Oil a 9-inch cake pan

Beat together the garlic, cheese, eggs, milk, bread crumbs, and pepper. Stir in the shredded zucchini.

Pour into the prepared cake pan. bake until a skewer comes out clean, about 25 minutes.

Serve hot or cold.