You are here

Zucchini Timbale

Hearty rice and beans are elegantly wrapped in grilled zucchini—great for vegans and vegetarians or as a side for meats.


4 two-inch square molds

1 Tbsp. canola oil

4 Markon First Crop Zucchini, sliced lengthwise

2 cups cooked rice

1 can black beans, rinsed

8 Markon First Crop Asparagus tips, steamed

1/4 cup Markon First Crop Red Bell Peppers, roasted, peeled, and sliced

Salt and pepper, to taste

Markon First Crop Thyme, for garnish


Mix together rice and beans; season with salt, pepper and thyme.

Heat oil on a flattop grill. When hot, cook zucchini slices until grill marks appear; flip and repeat.

Line each square mold with two zucchini strips north-south and two more east-west so that all of the mold is covered. Fill each mold with rice mixture, pressing with a spoon to pack it in. Fold the north-south zucchini flaps across the top of the mold; repeat with the east-west flaps.

Top each timbale with two asparagus tips, some roasted red peppers, and a garnish of thyme.