Low Carb Layered Zucchini Timbale

4.50 from 6 votes

Low Carb Layered Zucchini Timbale

Timbale or timballo means drum in Italian, and basically just refers to the shape of the dish. You could do this with eggplant instead of zucchini, and you could certainly add in some cooked Italian sausage for more protein. This recipe is not difficult, but it does take a little time to put together, but once cooked it's an easy meal to eat all week.

This recipe has been loosely adapted from a recipe in Cucina Fresca, a cookbook from 1987 that is one of my favorites.

Prep Time1 hr

Cook Time40 mins

resting time15 mins

Total Time1 hr 40 mins

Course: dinner, entree

Cuisine: italian, low carb

Keyword: Italian timbale, low carb lasagna, zucchini lasagna

Servings: servings

Calories: 265kcal

Author: Two Lucky Spoons

Ingredients

5-6 medium zucchini ends trimmed and sliced 1/4-inch thick lengthwise
Kosher salt
2/3 cup super fine almond flour
½ cup grated parmesan divided
¼ teaspoon each salt and pepper
Olive oil for frying
1 cup marinara sauce
3 cups shredded Mozzarella
4 eggs beaten

Instructions

Preheat your oven to 350 degrees. Grease an 8-inch soufflé dish or cake pan with tall sides. Line the bottom with parchment paper and set aside.
Lay the zucchini slices out on a baking tray and sprinkle with kosher salt and let sit for about 15 minutes to draw some of the water out. Pat the zucchini dry with paper towels. Mix together the almond flour and 1/3 cup of the grated Parmesan with the salt and pepper in a shallow dish and dredge the zucchini slices in the mixture.
Heat a ¼ inch of olive oil in a skillet over medium high heat and fry the zucchini slices in batches and removing to drain on paper towels. Note: You may need to wipe out the pan and add fresh oil every couple of batches since some of the breading will remain in the skillet and begin to burn
Line the bottom of the prepared soufflé dish with the cooked zucchini in a slightly overlapping fashion so that the entire bottom is covered. Then with more slices, line the sides of the dish with the zucchini draped vertically along the sides. The ends should lay over the sides of the dish.
Next, spoon about ¼ cup of marinara into the bottom of the dish, spreading evenly over the zucchini. Top with a sprinkle of the remaining Parmesan and a third of the mozzarella. Add another layer of zucchini and repeat. The last layer should be zucchini, sauce and Parmesan but no Mozzarella.
Using a thin bladed knife, poke lots of holes all the way through the timbale and then pour over the eggs, giving it a little jiggle to get down through the layers. Fold the zucchini flaps over the dish and then bake for 40 minutes or until the eggs are set and dish is bubbly. Let sit for 15 minutes before inverting onto a serving platter. Serve warm or at room temperature.
Tip: Not low carb? Substitute 1 cup of flour for the almond flour/parmesan mixture.

Nutrition