TIMBALES OF ZUCCHINI AND MUSHROOMS

1 1/2 cups shredded zucchini
1/2 stick butter
1 1/2 cups chopped mushrooms
4 eggs, beaten
1/2 cup heavy cream
1 TB olive oil
1/2 tsp. dry mustard
Pinch of nutmeg
Salt and ground pepper to taste
3 TB freshly grated Parmesan cheese

Drop zucchini in a saucepan of boiling water, blanch for 2 minutes, drain and pat dry with paper towels. Heat butter in a medium skillet, add mushrooms, sauté for 3 minutes over moderate heat, turning, and drain on paper towels.

Preheat oven to 350 F. In the top of double boiler over simmering water; combine eggs, cream, oil, mustard, nutmeg and salt and pepper to taste. Stir well for 3 minutes, add cheese, and continue stirring till mixture begins to thicken. Remove pan from heat and fold in vegetables evenly before mixture starts to set.

Pour equal amounts of the mixture into 6 individual custard cups, place cups in roasting pan, and pour in enough boiling water to come halfway up the cups. Bake for 15-20 minutes or till custard is set and turn out carefully onto the medallion plates.