zucchini pudding
Print Recipe

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



  • 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 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.