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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.
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