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Corn And Zucchini Timbales

Ingredients
  Fresh corn kernels 2 1⁄2 Cup (40 tbs), cut from about 5 ears of corn
  Eggs 5 Large
  All purpose flour 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Zucchini 2 , rinsed
  Minced fresh thyme/1/2 teaspoon dried thyme, crumbled 1 1⁄2 Teaspoon
Directions

In a blender puree the corn with 2/3 cup water for 1 minute, add the eggs, the flour, the sugar, and the salt, and puree the mixture for 1 minute.
Strain the puree through a fine sieve into a bowl, pressing hard on the solids.
With a vegetable peeler cut 16 thin lengthwise slices from the zucchini, avoiding the cores, and grate enough of the remaining zucchini to measure 1 cup.
Squeeze the grated zucchini dry in a kitchen towel and stir it into the corn mixture with the thyme.
Arrange 2 zucchini slices decoratively in each of 8 buttered 1/2-cup timbale molds.
Press the slices firmly against the sides of the molds and trim the ends.
Divide the corn mixture among the molds.
Arrange the molds in a baking dish, add enough hot water to the dish to come halfway up their sides, and bake the timbales in the middle of a preheated 350° F oven for 35 to 40 minutes, or until they are firm.
Transfer the molds to a work surface and let them stand for 3 minutes.
Run a thin knife around the edge of each mold and invert the timbales onto platters.
The timbales may be made 1 day in advance and kept covered and chilled.
Reheat the timbales in a baking dish, covered tightly with foil, in a preheated 350° F.oven for 15 minutes.

Recipe Summary

Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Corn

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