This Timbales are the perfect accompaniment for an elegant dinner:

TIMBALES OF ZUCCHINI AND MUSHROOMS
(double recipe)
The Timbales were served as accompaniment to the Veal Medallions.

1 1/2 cups shredded zucchini
1/2 stick (1/4 cup) butter
1 1/2 cups chopped mushrooms
4 eggs, beaten
1/2 cup heavy cream
1 tbsp olive oil
1/2 tsp. dry mustard
pinch of nutmeg
salt and ground pepper to taste
3 tbsp 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, saute 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.