Last night we had some good friends to dinner. The main course was garlic & sweet chilli prawns, but on casting about for an entrée I decided on this zucchini dish. Mainly because we have zucchinis in the garden, & with this vegetable it seems you have either a glut or a famine. I’ve had the recipe for years but haven’t made it a lot in recent times; it’s from an old edition of the Australian Women’s Weekly microwave cookbook (we’re talking the 1980s here 😀 ).
The timbales: first, puree 8 small zucchini in a blender – you could equally well grate them; I’ve done it both ways & both work just fine. Cook the result in the microwave on ‘high’ for 5 minutes & then squeeze out as much of the moisture as you can.
Put the squeezed veges in a bowl & mix in a 250g tub of sour cream (‘lite’, if you insist, a pinch of salt, as much chopped basil as you like (the recipe says 2 Tblsp but I like more than that), 2 Tblsp grated parmesan, & 4 eggs.
Divide the mix between 6 1/2 c moulds (I love my silicone ones; if you are using another kind remember to grease them well) & cook in the microwave for around 7 minutes on med-high – check occasionally. You want them firm in the middle. (They could also be done standing in a dish of water in a moderate oven.)
The coulis: peel & chop 4 medium tomatoes & put in a bowl with a clove or more (I used more as garlic is something we also have a lot of & we all like it) & 2-3 Tblsp tomato paste. Cover & cook on high for 3-4 minutes, then blend to a puree.
Unmould the timbales onto serving plates & serve with some of the tomato sauce on the side. This is a lovely, light, summery entrée 🙂