Zucchini Pudding
A Mexican side dish or appetizer made of zucchini and a cheese custard.
Servings: 6 people
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.
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