vegetarisch
glutenvrij
Italiaans
diner
seizoensgerecht
Italian Vegetable Timbalos with Parmesan Cheese
A light and healthy Italian recipe that is perfect as an appetizer or side dish for a main meal. These timbalos of grilled zucchini, eggplant, and bell pepper, filled with a creamy ricotta and Parmesan cheese, are a feast for the eyes and the taste buds.
Prep time
45 min
Difficulty
Gemiddeld
Servings
4
Ingredients
- 2 zucchinis
- 1 eggplant
- 2 red bell peppers
- 200 grams ricotta
- 50 grams Parmesan cheese, grated
- 2 tablespoons olive oil
- salt and pepper to taste
- fresh basil leaves for garnish
Nutrition facts
kcal
300
protein
12 grams
fat
20 grams
carbs
15 grams
Instructions
- 1 Preheat the grill to medium-high heat.
- 2 Slice the zucchini, eggplant, and bell pepper into thin strips.
- 3 Grill the vegetables on both sides until nicely colored and tender. This takes about 5-7 minutes per side. No stress, make sure they don't burn!
- 4 In a bowl, mix the ricotta, Parmesan cheese, salt, and pepper.
- 5 Line a muffin tin with the grilled vegetables, forming a cup. Fill with the ricotta mixture.
- 6 Bake in the oven at 180 degrees for 15 minutes, or until the cheese is golden brown.
- 7 Garnish with fresh basil leaves. It will be perfect!
