Zucchini Timbales with Pimiento Sauce

Yes, we still have zucchini, although I made this with a yellow squash.

Now that the evenings are cooler some of the cooking is moving back to the kitchen.

I make timbales often, and with a lot of different vegetables. They make a lovely presentation for a first course and are simple to make.

The sauce spices up the bland zucchini a bit. It’s made from purchased whole pimientos. You can substitute sliced pimentos or roasted red peppers.

I use a metal bread pan to bake them, with very hot tap water.

Zucchini Timbales with Pimiento Sauce

Total time: 40 minutes


  • 1 1/3 cup shredded zucchini, 1 smallish one 6 – 7″ (16cm) no need to peel
  • 1 egg
  • 2 tsp Dijon-style mustard
  • 1/2 cup (2oz, 60gr) shredded cheese
  • 1 tbs snipped fresh chives
  • 1 tsp snipped fresh thyme
  • Pimiento Sauce:
  • 4oz (120gr) pimiento (pimento) or roasted red peppers
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 2 tsp Balsamic vinegar
  • 1 cup (8oz, 240ml) tomato sauce

Zucchini Timbale


  • Prepare timbale dishes (ramekins or small custard baking dishes):  Butter the bottom, then line with buttered parchment (wax) paper. 
  • Make two additional circles of buttered paper for the tops.
  • Shred zucchini using medium holes on the trusty box grater.
  • Whisk together egg and mustard.
  • Add zucchini, herbs, cheese and mix well.
  • Spoon into timbale dishes.
  • Cover top with remaining circles of buttered parchment paper.
  • Set into a pan of very hot water that comes half way up the sides of the dishes.
  • Put into a pre-heated 400F (200C) oven and bake 25 – 30 minutes, until set.
  • Remove top paper and slide a knife around the sides to loosen.  Invert on to the serving plate and remove bottom paper.
  • Pimiento Sauce:
  • Drain pimientos.
  • Put all of the ingredients into a blender and purée until smooth.
  • Refrigerate half of the sauce for another use.
  • Pour the other half into a small saucepan and heat to a simmer.  Keep warm until needed.
  • Spoon some Pimiento Sauce on top and around the timbales and serve.

Print Recipe

This is the back of our house. The barn is on the other end. There is a full cellar underneath both house and barn with doors and windows at the back.

The doors and windows are fastened shut from the inside and rarely opened. The door gets opened spring and fall. We keep the tractors and heave gardening equipment down there.

The other day when I was out on the balcony, I noticed a purple flower on the ledge below me.


I assumed it either had blown off one of the plants on the balcony or mon mari had dropped it when he was trimming.


It was still there two days later, and not the least wilted.

I finally walked around the house to check it out.

I have no idea where it came from, but it’s a petunia plant, growing out of a crack in the window ledge. There is no dirt, it’s baking in the hot afternoon sun every day, never gets watered and it’s flowering.

And it’s perfectly centered on the window ledge, all by itself.

There’s probably a life lesson in there somewhere, but I’m just going to enjoy the beauty and appreciate what nature is capable of.

4 thoughts on “Zucchini Timbales with Pimiento Sauce”

  1. The alternate sun and rain we’ve had here this summer have made all the plants grow like mad and obviously nurtured the tiny petunia seed. I have had a yellow portulaca flower appear on the edge of some paving and I haven’t grown any for a couple of years. The seeds of the Namaqualand daisies are genetically programmed so they don’t all germinate the same year – if one year’s worth of seedlings perish because of adverse conditions, there are still several years worth in reserve! Nature is fascinating.

    Enjoy your trip back to The States

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