Corn And Zucchini Timbales
|Fresh corn kernels||2 1⁄2 Cup (40 tbs), cut from about 5 ears of corn|
|All purpose flour||1 Tablespoon|
|Zucchini||2 , rinsed|
|Minced fresh thyme/1/2 teaspoon dried thyme, crumbled||1 1⁄2 Teaspoon|
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.
Serving size: Complete recipe
Calories 1930 Calories from Fat 291
% Daily Value*
Total Fat 32 g48.9%
Saturated Fat 8 g39.8%
Trans Fat 0 g
Cholesterol 1057.4 mg352.5%
Sodium 2329.3 mg97.1%
Total Carbohydrates 319 g106.3%
Dietary Fiber 77.2 g308.8%
Sugars 14 g
Protein 86 g171.7%
Vitamin A 47.6% Vitamin C 134.5%
Calcium 22.7% Iron 44.5%
*Based on a 2000 Calorie diet