Zucchini and Sausage Timballo

• butter

  for greasing the pan

• zucchini↗6 6
• olive oil 2-3 tbsp
• red onion↗1 1

  finely sliced

• sausages↗4 4

  of your choice

• Nduja paste 2-3 tbsp

  (depending on your desired spiciness)

• canned chopped tomatoes400g 400g
• dried mixed herbs1 tsp 1 tsp
• penne↗300g 300g
• sliced mozzarella125g 125g

  drained and torn into pieces

Step-by-step instructions

1. 1

   Grease a 20 cm springform pan with butter and set aside. Slice 5 zucchinis lengthwise into thin rounds using a sharp knife or mandoline—each zucchini should yield 6‑8 slices. Heat 2 tsp of oil in a large skillet over medium‑low heat and sauté the zucchini slices for 1‑2 minutes per side until golden (you’ll need to do this in batches, adding a drizzle of oil between batches). Transfer to kitchen paper or a clean kitchen cloth to drain excess oil. Let cool, then use them to line the pan, leaving the ends that protrude over the edge. A few slices should remain; set them aside for the top layer later. Place the pan on a baking sheet. Set aside.

2. 2

   Finely chop the remaining zucchini. Heat 2 tsp of oil in the same skillet over medium heat and sauté the onion for 5 minutes until it begins to soften. Remove the sausage meat from its casings into the skillet and continue cooking for a few more minutes, breaking the meat up with the back of a spoon until it starts to brown. Add the chopped zucchini and cook 5‑8 minutes until golden. Stir in the nduja paste and fry for another 2 minutes, then add the tomatoes and herbs and cook another 4‑5 minutes until everything combines and heats through. Remove from heat and set aside.

3. 3

   Preheat the oven to 200 °C/180 °C with fan/gas 6. Cook the penne in a large pot of boiling water according to the package instructions, drain, return the pasta to the pot and add the zucchini‑tomato sauce together with the mozzarella pieces. Spoon the pasta into the zucchini‑lined pan, pressing so it fills the pan tightly. Arrange the protruding zucchini slices on top of the pasta, then place the reserved zucchini slices on top, pressing them against the sides if possible. Bake for 35‑45 minutes until the dish is piping hot and the zucchini slices are browned. Let the timbale cool in the pan for 20 minutes, then carefully invert onto a large serving platter, remove the pan and cut into portions for serving. Store in the refrigerator for up to three days; it can be eaten hot or cold.