Potato Zucchini Timballo

A timballo is an Italian baked dish of pasta, potatoes or rice which usually includes other ingredients such as vegetables, cheese or meat.  By inverting the baking dish after cooking, this timballo of potato, zucchini and cheese makes a lovely presentation.

This makes 6 servings.

1 lb potatoes
1 lb zucchini
1/2 cup heavy cream
3/4 cup Parmesan
3 tbs butter
1 shallot, diced
Salt
Pepper

Boil potatoes in salted water, remove skins, add a tablespoon of butter and Parmesan cheese and mash.  Retain the potato water.

Thinly slice 2 of the zucchini, longwise.  Boil for 2 minutes in the leftover water from boiling the potatoes.  Remove from water and place on a dry cloth.

Finely dice the remaining zucchini.

Sauté diced shallot in 2 tablespoons of butter, add the finely diced zucchini and sauté for an additional 3 minutes.  Salt and pepper to taste.  Add creme and allow it to burn off, about 2-3 minutes.

Mix the sautéed diced zucchini with the mashed potatoes.

Butter ramekins.  Line with the zucchini strips, and fill with potato mixture.

Bake 350 for 30 minutes.

Allow ramekins to cool slightly, invert over serving dish, allowing timballo to gently transition onto plate, upside down.  Top with Parmesan cheese and a little extra virgin olive oil.

Sent from my iPhone