Peel and cut the zucchini, season with salt and oil. Heat a non-stick pan and grill the zucchini (2 min for each side).
Aside, stir the ricotta with the mixed pulses, a drizzle of oil and a pinch of salt.

Cover a round casserole with parchment paper.
Arrange a part of the zucchini at the bottom of the casserole, add the mixed pulses mixture and then make another layer of zucchini.
Bake at 170°C for 8 min.

Meanwhile wash the cherry tomatoes and peel the cucumber, blend both ingredients with 2 spoons of oil, a drop of vinegar and a pinch of salt, till you get a smooth gazpacho.
Arrange the timbal in a serving dish and decore with gazpacho drops and a julienne of carrots.