Zucchini and Feta Timbale
Makes 8 servings.
Preparation time: 15 minutes.
Cooking time: 55 minutes.
• 2 tablespoons unsalted butter, plus more for buttering the mold
• 4 cups shredded zucchini
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 cups heavy cream
• 6 eggs, lightly beaten
• 1 cup crumbled feta cheese
• ¼ cup minced fresh basil
1. Preheat the oven to 325 degrees Fahrenheit and put a kettle of water on to boil. In a large skillet over medium heat, melt the butter. Add the zucchini, sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper and cook, tossing frequently, until barely softened, about 4 minutes. Remove from the heat and set aside to
slightly.
2. Butter a 2 ½-quart soufflé dish or casserole. Bring the cream to a boil, remove from heat, and very slowly whisk it into the eggs. Whisk in the remaining salt and pepper.
3. Stir the feta and basil into the zucchini. Combine the egg mixture and zucchini mixture and pour it into the buttered dish. Cover the dish with aluminum foil and place it in a baking pan. Carefully pour boiling water into the baking pan until water reaches half way up the sides of the dish. Place the pan in the oven and bake 50 minutes. Remove and serve immediately.
Linear Mode
