Zucchini (Courgette) Timbales with Pimiento Sauce

Total time: 40 minutes
   This makes a lovely presentation for a first course and is simple to make.  The sauce is made from purchased whole pimientos. You can substitute sliced pimentos or 'roasted red peppers', which, I think, are the same thing; just a marketing difference!  I use a metal bread pan to bake them in with very hot tap water to start.

 Ingredients:

• 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   substitute 1 tsp dried
• 1 tsp snipped fresh thyme   substitute 1/2 tsp dried
• 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

 Instructions:

• 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.