Tuesday, November 26, 2013

Zucchini Pudding

I'm in a hurry to post this wonderful recipe in a wake of upcoming Thanksgiving. It's Zucchini Pudding - you will be surprised how boring zucchini can be a star of this great cheesy delight.

Blog's Category: International, Vegetarian


The recipe is from my new awesome Mexican cuisine cookbook. Mexican cuisine is one of the few cuisines adored here in US but it seems like we know just small part of it. According to this book, there is much more to it, far beyond familiar taco, tamale and enchilada. I can't praise this book enough.. so let's get back to recipe.

I had being pretty skeptical about the recipe when started, I just needed to use couple of zucchinis hanging around my fridge. I 'm glad I did - the recipe is a keeper and a perfect candidate for Thanksgiving celebration table. I hope you are not settle on your holiday menu just yet and will give it a chance.

What is it?

As for all puddings, this is airy, soft and buttery mix of cracker crumbs, mashed zucchinis, eggs, cheese and seasoning. The key is to get the right ratio for all of it.

Taste Description

So-o-o-oft, but-t-t-tery, smo-o-o-o-oth and tender texture brings comforting flavors of this dish components. Just right amount of black pepper gives gentle kicks in a middle of heavenly fragrance of this rich, though not heavy at all, pudding. I was surprised how pleasant zucchini's aroma was in here (I would never expect it from such a basic vegetable as zucchini).

How to Serve

It's best to be served right away, in an individual dishes or family style, in a large baking dish. Also, I was reheating it the next day and enjoyed it no less.

Zucchini Pudding

For about 4 servings:
  • 3 medium zucchinis, unpeeled, ends trimmed, sliced in 1/2 "
  • 6 large crackers, crushed
  • 1.5 cup cheddar cheese, coarsely grated
  • 1 egg, beaten
  • 1/2 cup (1 stick) butter, melted
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt 
  • 1/2 tsp freshly ground black pepper
- Preheat the oven to 350F.

- In a pot with a boiling water, cook zucchini until soft, about 7 minutes. Drain and mash with a potato masher - small chunks of green skin is OK.

- In a bowl, mix all ingredients together reserving 3 tbs of cheese for topping.

- Distribute mix among 4 individual oven-proof dishes (or in a large baking dish to have mix layer no more than 1" thick). Top with a reserved cheese.

- Bake for about 25 minutes or until golden brown crust forms. Serve and enjoy!




  1. Thank you for this recipe! It was a great way to use up some extra zucchini. We had this as a delicious (but very rich!) side dish for supper tonight.

    Just wanted to point out a small typo: 16, not 6 crushed crackers (I noticed the mistake from the pictures, fortunately before I made the recipe!)

  2. sounds amazing!!!!


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