Timbale of Zucchini & Sausage
Servings
2
Servings
2
Ingredients
Béchamel Sauce
Sausage & Veggies
Instructions
Béchamel Sauce
  1. Heat oil in a saucepan over medium heat. Sauté garlic & mushrooms for 2 minutes. Add flour & cook 1 minute, stirring to combine. Remove from heat & gradually add the milk, stirring constantly, then return to the heat & cook, stirring until thickened.
  2. Add Italian seasoning, salt, pepper, Dijon mustard & 3/4 cup of the combined parmesan & smoked cheddar cheese (reserving 1/4 cup), stirring until the cheese melts. Remove from the heat & stir in the parsley.
Sausage & Veggies
  1. In a saucepan, scramble fry ground pork until cooked. Drain on paper towels. Sauté mushrooms until moisture evaporates.
  2. Slice zucchini thinly & lay on paper towel. Sprinkle with salt to help draw the moisture out; pat dry. Slice potato thinly, leaving skin on.
  3. Preheat oven to 400 F. Line 2 – 5-inch round pans with removable bottoms with foil paper to prevent leaking.
  4. DIVIDE veggies, sausage & sauce BETWEEN THE 2 BAKING PANS. In the bottom of each pan place a layer of potato slices, overlapping slightly. Next layer some leeks & mushrooms, top with a bit of sauce then layer sausage (sprinkle sausage with smoked paprika) & zucchini. Spoon a bit more sauce over all & repeat with a second layer.
  5. Cover with foil & bake for 45 minutes, then remove the foil & bake for a further 5-10 minutes. Sprinkle with reserved 1/4 cup grated cheese. Allow the timbale to stand 10 minutes before serving. Serve with remaining 1/4 of sauce on the side.