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Zucchini Pudding

Zucchini Pudding

Zucchini pudding is a dish from Mexico and it is usually served as a side like a vegetable or a souffle and straight from the oven when hot.  It is not the normal Mexican food you think of but Mexico has so much more food variety than we make here in the US. 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.

I have substituted some of the traditional Mexican cheeses for ones that are more readily available here in our grocery stores (although the cheeses I chose are very similar in taste and texture). This may not be the healthiest dish because of all the cheese added but it certainly is delicious and makes a great hot appetizer to serve to guests and you can say it has veggies in it! It is all about balance right?

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

Zucchini Pudding

A Mexican appetizer made of zucchini and a cheese custard
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6 people


  • 8×8 pan or 4 wide shallow ramekins


  • 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 (about 8×8 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.

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