Veggie Timbal Recipe

Rinse zucchini and trim ends. Slice into long, thin strips or ribbons suitable for wrapping filling.

Lightly salt the ribbons and let sit 5-10 minutes to draw moisture; pat dry with a clean towel.

Prepare vegetables: finely dice onion, mince garlic, dice red bell pepper, and chop mushrooms.

Sauté vegetables

In a skillet, heat 1 tablespoon olive oil over medium heat; sauté onion, garlic, red bell pepper, and mushrooms until softened, about 5-7 minutes.

Wilt greens

Add spinach and cook until wilted; remove from heat and let cool slightly.

Make cheese filling

In a large bowl, whisk together ricotta, half of the mozzarella, egg, breadcrumbs, parsley, salt, and pepper until smooth.

Combine filling with vegetables

Fold the sautéed vegetables into the cheese mixture until evenly incorporated.

Form timbales

Take a zucchini strip, place a spoonful of filling at one end, and roll to form a timbal. Repeat with remaining strips.

Arrange for baking

Place timbales seam-side down in a lightly oiled baking dish. Lightly brush tops with a bit of olive oil.

Bake timbales

Bake in a preheated 375°F (190°C) oven for 20-25 minutes, until set and lightly golden.

Prepare mole topping

Warm mole sauce in a small saucepan until just simmering; thin with a splash of water if needed.

Finish with mole and cheese

Spoon mole over each timbal and sprinkle with the remaining mozzarella and the extra cheese. Return to oven for 3-5 minutes until cheese melts.

Serve

Remove from oven, let rest for a couple of minutes, and garnish with additional parsley if desired. Serve warm.