Corn and zucchini timbales from The Best of Gourmet 1991 (page 182) by Gourmet Magazine Editors

  • thyme
  • corn
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  • EYB Comments

    The timbales can be made 1 day ahead and kept covered and chilled. Reheat the timbales in a baking dish, covered tightly with foil, in a preheated oven for 15 minutes.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Austrian-style fried chicken; Grilled leeks with herbed vinaigrette; Mixed green salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The timbales can be made 1 day ahead and kept covered and chilled. Reheat the timbales in a baking dish, covered tightly with foil, in a preheated oven for 15 minutes.

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