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1
In a blender puree the corn with 2/3 cup water for 1 minute, add the eggs, the flour, the sugar, and the salt, and puree the mixture for 1 minute.
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2
Strain the puree through a fine sieve into a bowl, pressing hard on the solids.
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3
With a vegetable peeler cut 16 thin lengthwise slices from the zucchini, avoiding the cores, and grate enough of the remaining zucchini to measure 1 cup.
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4
Squeeze the grated zucchini dry in a kitchen towel and stir it into the corn mixture with the thyme.
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5
Arrange 2 zucchini slices decoratively in each of 8 buttered 1/2-cup timbale molds, pressing the slices firmly against the sides of the molds and trimming the ends, and divide the corn mixture among the molds.
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6
Arrange the molds in a baking dish, add enough hot water to the dish to come halfway up their sides, and bake the timbales in the middle of a preheated 350F.
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7
oven for 35 to 40 minutes, or until they are firm.
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8
Transfer the molds to a work surface and let them stand for 3 minutes.
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9
Run a thin knife around the edge of each mold and invert the timbales onto platters.
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10
(The timbales may be made 1 day in advance and kept covered and chilled.
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11
Reheat the timbales in a baking dish, covered tightly with foil, in a preheated 350F.
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12
oven for 15 minutes.)
