How to make
Cut the zucchini into thin longitudinal strips, which are about 4.3″ (11 cm) long. For this purpose I use a device for fine cutting, as the human hand is not precise enough to make the slices equal in thickness.
Seal the zucchini slices in a pan with a little olive oil and salt, until they are lightly browned on both sides.
Use two small bowls with a diameter of about 4.7″ (12 cm) (mine are slightly narrowing to the base). Place a piece of cling film in each of the bowls, so that it sticks and part of it sticks out.
Arrange the zucchini strips, by overlapping them a little and leaving some of them out of the bowl. Because they are thin, they can be in in two layers.
Cut the yellow cheese or soft cheese into a circle slightly smaller in diameter than the base of the dish. Put cheese and a spoonful of red pesto on top in each bowl (Pesto rosso). There are recipes for it in the links provided and that's why I have not included an additional. You don't need a large amount of it anyway.
If you have any zucchini left, put them on the yellow cheese/cheese and fold the edges inwards, of the ones you have laid as a base.
Take out each timbale, by pulling the edges of the foil and pressing and reshaping it.
Preheat the oven to 390°F (200°C). Place the two timbales in a tray, by removing the foil from them. Sprinkle them with a little coarse grated Grana Padano cheese and bake, until it has melted and forms a light crust. The cheese inside will also soften and turn out incredible.
When you take out the zucchini and pesto timbale from the oven, sprinkle it with the rest of the Grana Padano, garnish it with fresh basil and if desired, more pesto.
Enjoy your meal!
