Corn And Zucchini Timbales Recipe

Corn And Zucchini Timbales Recipe

Ingredients:

2-1/2 c of corn (kernels, fresh)
5 pcs of eggs (large)
1 Tbsp of flour (all purpose)
1 tsp of sugar (refined)
1 tsp of salt
2 pcs of zucchini (fresh); rinsed
1-1/2 tsps of thyme (fresh); minced
or
1/2 tsp of thyme (dried); crumbled

Instructions:

Place corn inside the blender with two-thirds cup of water; blend for one min. Add eggs, salt, flour, and sugar; blend for one min. Strain through the sieve onto a mixing bowl.

Cut zucchini using a peeler, carefully cut sixteen thin slices lengthwise, don’t include its core; set aside. Grate remaining to get one cup.

Gently squeeze them in towel then add onto the mixture of corn along with thyme; stir thoroughly.

Arrange two slices of zucchini decoratively on each eight buttered half-cup (timbale) molds; press firmly and trim end.

Arrange molds on baking glass dish then add (hot) water till it reaches halfway on sides. Bake inside preheated oven 350 degrees F for 35-40 mins.

Transfer molds onto a surface then let stand, at about 3 mins. Invert onto serving platters.

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