Zucchini pudding is a dish from Mexico and it is usually served as a side like a vegetable or a soufflé and straight from the oven when hot. It is not the normal Mexican food you think of when you think of Mexican cooking but Mexico has so much more food variety than we make here in the US.
What is 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.
The ingredients you will need for this zucchini pudding are:
- Zucchini.
- Cheddar cheese
- Egg
- Soda crackers.
- Butter
- Nutmeg
- Kosher salt and pepper
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.
The pudding has cheese inside the casserole and cheese melted over top. It makes a great hot appetizer to serve to guests or side dish.
If I am serving this as a side dish, I love serving it along side some chorizo tacos or a nice meat roast. Pork Carnitas goes really well with this zucchini pudding as well.
I hope you give this one a try! It will be well worth it.
More Zucchini Recipes:
Zucchini Pudding
Equipment
- 8x8 pan or 4 wide shallow ramekins
Ingredients
- 3 cups of chopped zucchini about 3 small zucchini
- 1 egg beaten
- Soda crackers or saltine crackers 28 crackers crushed until fine crumbs
- ½ cup of melted butter
- ¾ cup of shredded mild cheddar cheese
- ⅛ cup of shredded Parmesan or Romano cheese
- ⅛ teaspoon of nutmeg
- Cheese topping:
- ⅛ cup of shredded Parmesan or Romano cheese
- ⅛ cup of shredded mild cheddar
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.
- 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 (about 8x8 or 3-4 shallow ramekins) 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.
Dan says
I really enjoyed this recipe. It was great with the crackers dipped into. I might try dipping vegetables next.