Best Corn And Zucchini Timbales Recipes

Vegetable Timbales image

Provided by Food Network

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

Corn Custard, recipe follows
1 to 2 leeks, green part only reserving the white for other uses, blanched and cut in-half lengthwise
2 carrots, peeled and sliced into 1/4-inch rounds
3 zucchini, sliced into 1/4-inch rounds
3 tomatoes, sliced into 1/4-inch rounds
1 eggplant, sliced into 1/4-inch rounds
3 yellow squash, sliced into 1/4-inch rounds
Roasted red peppers
Spinach leaves
4 cups raw corn, cut from the cob
8 eggs
4 cups cream
2 tablespoons butter
2 teaspoons sugar
1 teaspoons fresh thyme
1 tablespoon salt
1/2 teaspoon pepper

Steps:

Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
Cover with foil and bake until the custards reach a temperature of 150 degrees F.
Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.

Corn and Zucchini Timbales image

Yield Serves 8

Number Of Ingredients 7

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

Steps:

In a blender purée the corn with 2/3 cup water for 1 minute, add the eggs, the flour, the sugar, and the salt, and purée the mixture for 1 minute. Strain the purée 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, and 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.)