4 Sweet Gourmet zucchini
1 sweet red bell pepper
½ cup whipping cream
½ cup shredded Swiss cheese
2 large fresh eggs
1 tablespoon olive oil
salt and pepper or “Miryana’s seasoned salt”
Slice zucchini lengthwise, save the middle two slices from each one. Chop the rest. Steam or
blanch all zucchini and carefully remove the middle slices and dry on paper towel. Strain rest
of zucchini until dry. Dice the red pepper finely and saute in the olive oil, until soft. Make
a mixture with all of the ingredients, minus the middle slices and half of the pepper dice.
Butter or oil 4 ramekins. Place in each two slices, arranging them as a cross on the bottom
of the ramekin. Fill the ramekins with the mixture and bake the timbales in water bath for
approximately 20 minutes at 400 degrees. Carefully invert them on individual plates. Sprinkle
them with the saved pepper dice.