Zucchini Pudding

This Mexican zucchini pudding is a dish from Mexico and it is usually served as a side vegetable side dish or as a soufflé and straight from the oven when hot. This recipe is so easy to make and a great way to enjoy a more authentic version of Mexican food.

Mexican zucchini pudding has cheese inside the casserole and cheese melted over top. It makes a great hot appetizer to serve to guests or as a side dish. I love seeing people's faces when they try it for the first time because it is usually not something they have had before and they are always pleasantly surprised by how delicious it is.

During zucchini season, I love serving this as a side dish alongside some chorizo tacos or a nice meat roast. If I am entertaining with these.

What is Mexican Zucchini Pudding?

Zucchini pudding, or at least this version that comes from Mexico is a creamy, cheesy pudding made from chopped cooked zucchini, cheese and crackers along with a few other delicious ingredients.

All of this is mixed together to make a smooth pudding. There will not be chunks of zucchini in the finished product.

It is traditionally served as a side dish to meats and it is such a great unexpected way to use this delicious vegetable. I like to serve this as an appetizer with some warm soft baguette bread or crackers on the side even though that is not as traditional.

How To Make

Ingredients

• Zucchini: This plays a star role in the pudding. Any variety will do.
• Cheddar cheese: This is the cheesy component of the pudding and it pairs so well with the zucchini.
• Egg: You will want to use a large egg.
• Soda crackers: This is part of the binder and flavor.
• Butter: This adds creaminess to the pudding along with flavor.
• Nutmeg: For just a touch of sweetness.
• Kosher salt and pepper: To taste.

The ingredients in this zucchini are very easy and ones that everyone will easily find in their local grocery store. This may not be the healthiest dish because of all the cheese added but it certainly tastes delicious.

Preparation

• Pre-cook zucchini: You want to lightly precook the shredded zucchini before it bakes off in the oven. It will only take a few minutes.
• Prep all the ingredients: This is shredding the cheese and gathering the rest of the ingredients.
• Mix together: Once all of the ingredients for the pudding are assembled, just mix it all together in a large bowl.
• Bake: Pour the zucchini pudding into ramekins and bake until golden and bubbly.

I hope you give this one a try! It will be well worth it.

More Zucchini Recipes

• Italian Zucchini
• Zucchini and Chorizo Galette
• Zucchini Pancakes (Fritters)
• Brown Butter Zucchini
• Zucchini and Tomatoes
• Grilled Zucchini and Squash
• Spaghetti Nerano (Spaghetti and Zucchini)

Print Recipe

5 from 4 votes

Zucchini Pudding

A Mexican side dish or appetizer made of zucchini and a cheese custard.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 6 people

½1x2x3x

Author: Melissa Oleary

Equipment

• 8x8 pan or 4 wide shallow ramekins

Ingredients

• 3 cups zucchini chopped. This is about 3 small zucchini
• 1 large egg beaten
• 28 Soda crackers or saltine crackers crushed until fine crumbs
• ½ cup unsalted butter melted
• ¾ cup mild cheddar cheese shredded
• ⅛ cup Parmesan or Romano cheese shredded
• ⅛ teaspoon nutmeg

Cheese topping

• ⅛ cup Parmesan or Romano cheese shredded
• ⅛ cup mild cheddar shredded

Instructions

• 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.
  3 cups zucchini
• 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.
  28 Soda crackers or saltine crackers, ¾ cup mild cheddar cheese, ⅛ cup Parmesan or Romano cheese, ⅛ teaspoon nutmeg
• 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 egg and melted butter and mix all of it well.
  1 large egg, ½ cup unsalted butter
• Transfer your zucchini pudding mixture to a small-medium sized oven proof dish (about 8x8 or 3-4 shallow ramekins) and sprinkle on your additional cheese topping.
  ⅛ cup Parmesan or Romano cheese, ⅛ cup mild cheddar
• 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.

Nutrition

Calories: 28kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 50mg | Potassium: 14mg | Sugar: 1g | Vitamin A: 72IU | Calcium: 43mg | Iron: 1mg

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Appetizer, entertaining, Main Course