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Zucchini Pudding

Zucchini Pudding


This dish is from Mexico and it is usually served as a side like a vegetable and straight from the oven when hot.  I like to serve it as an appetizer with some warm soft baguette bread.


[lt_recipe name=”Zucchini Pudding” servings=”4″ prep_time=”15M” cook_time=”15M” total_time=”30M” difficulty=”easy” print=”yes” image=”” ingredients=”3 cups of chopped zucchini (about 3 small zucchini);;1 egg (beaten);;saltine crackers (28 crackers) crushed until fine crumbs;;1/2 cup of melted butter;;3/4 cup of shredded cheddar cheese;;1/8 cup of shredded Parmesan or Romano cheese;;1/8 tsp of nutmeg;;Cheese topping:;;1/8 cup of shredded Parmesan or Romano cheese;;1/8 cup of shredded cheddar;” ]Bring a medium pot of water to a boil then add your chopped zucchini and cook until the are tender about 5-7 minutes. When done, drain your zucchini and set aside. Pre-heat your oven to 375 degrees. Now in a large bowl, add your shredded cheese (not including the cheese for your topping), crushed saltine crackers and nutmeg and mix well. In a medium bowl add your cooked zucchini and mash it up well with a fork. Add your mashed zucchini to your bowl of crackers and cheese. Now add your eggs and melted butter and mix all of it well. Transfer your zucchini pudding mixture to a small-medium sized oven proof dish and sprinkle on your additional cheese topping. Bake in the oven for 15-20 minutes until it just starts to brown on the edges and begins to bubble.;;Serve with warm baguette bread.[/lt_recipe]

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