INGREDIENTS

INSTRUCTIONS

Cut 3 of the courgettes into long, thin strips. Place in a colander,
sprinkle with a little salt and leave to drain for 15 minutes.
Meanwhile, grate the remaining courgettes on the coarse side of a grater.
Place in another colander, sprinkle with salt and leave to drain for 10
minutes.
Using a blunt side of knife, scrape along each rasher of bacon to stretch
it until it is almost double in length. Cut across in half. Rinse the
courgette slices and pat dry on kitchen paper.
Pre heat the oven to 190°C/375°F/gas mark 5. Heat a griddle until almost
smoking, then add a little of the oil and heat until almost hot. Lay the
bacon and courgette slices on the griddle and cook for 2-3 minutes on each
side until golden brown.
Place 8, 7.5cm (3 inch) metal flan rings on a large tray. Place the bacon
and sliced courgettes at the bottom and sides of each ring. Reserve some of
the courgette slices for garnish. Rinse the courgettes, drain and pat on
kitchen paper. Put in a bowl and beat in the cream, eggs, flour, Parmesan
cheese and seasoning of salt and pepper. Spoon hhe mixture into the lined
rings, piling up a mound in the centre.
Bake the timbales for 15-20 minutes until the filling is just set and
golden brown. Don't worry if a little of the egg mixture leaks out.
Carefully lift off the rings and transfer the timbales to warmed serving
plates. Garnish with the reserved courgette slices and serve immediately,
drizzle with the remaining olive oil.
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