Corn and zucchini timbales
Corn and zucchini timbales recipe in the zucchini category
Recipe ingredients:
- 2 1/2 cups fresh corn kernels, cut from about 5 ears of corn
- 5 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 zucchini, rinsed
- 1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon crumbled dried
Recipe method:
- In a blender puree the corn with 2/3 cup water for 1 minute.
- Add the eggs, the flour, the sugar and the salt.
- 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, pressing the slices firmly against the sides of the molds and trimming 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.
- Bake the timbales in the middle of a preheated 350 degrees 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.
Tags: corn, timbales, recipe, zucchini, recipes, cooking