Zucchini, carrot, and potato pudding!

Zucchini, carrot, and potato pudding

Who said vegetables can't be appetizing? Zucchini, carrot, and potato pudding is a dish that combines the refined taste of summer vegetables with the delicious creaminess of Delaco sour cream cheese. This recipe is perfect for making the most of the rich harvest of seasonal vegetables, transforming them into a savory main course or, why not, a special appetizer.

Moreover, it is a simple and quick recipe, ideal for hot summer days when we want to enjoy light meals full of vitamins and flavor.

Preparation time: 20 minutes
Baking time: 45 minutes
Total time: 1 hour and 5 minutes
Number of servings: 6

Ingredients

- 3 medium zucchinis
- 3 potatoes
- 3 carrots
- 1 can of mushrooms (about 400 g)
- 1 onion
- 1 head of green garlic
- 4 eggs
- 4 tablespoons of flour
- 50 g breadcrumbs
- Iodized salt, to taste
- Freshly ground pepper, to taste
- 1 teaspoon sweet paprika
- A handful of fresh dill, finely chopped
- 1 box of Delaco sour cream cheese (about 200 g)
- 200 g sheep cheese

Step-by-step preparation

1. Preparing the vegetables: Start by peeling the zucchinis, potatoes, and carrots. Make sure to wash them well to remove any impurities. Use a grater to shred them finely. This will help the vegetables cook evenly and incorporate easily into the mixture.

2. Seasoning: After grating the vegetables, place them in a large bowl. Sprinkle with salt, pepper, and sweet paprika. Let them sit for about 5 minutes. This step is essential to allow the vegetables to release their juices, which will help achieve a finer texture in the pudding.

3. Squeezing the vegetables: After 5 minutes, take a sieve or a clean cloth and squeeze the vegetables to remove excess water. This will prevent the pudding from becoming too wet.

4. Preparing the filling: In a separate bowl, add the squeezed vegetables, drained and chopped mushrooms, grated cheese, Delaco sour cream cheese, beaten eggs, flour, breadcrumbs, and chopped dill. Mix well until all ingredients are fully integrated. A good idea is to use a spatula to ensure even mixing.

5. Preparing the baking dish: Choose a heat-resistant dish and grease it with margarine. Sprinkle breadcrumbs on the bottom and sides of the dish to prevent the pudding from sticking.

6. Baking: Pour the mixture evenly into the prepared dish and level the surface with a spatula. Preheat the oven to 180 degrees Celsius (medium heat) and place the dish inside. Bake the pudding for 45 minutes or until it turns golden and passes the toothpick test – it should come out clean.

7. Serving: Once the pudding is ready, let it cool for a few minutes before removing it from the dish. It can be served warm or cold, alongside a spoonful of fresh sour cream, which will add a creamy and delicious touch.

Practical tips

- Ingredient variations: You can experiment with other seasonal vegetables, such as pumpkin or spinach. Also, for added flavor, add spices like cumin or nutmeg.

- For a more intense taste: If you wish, you can add some slices of bacon or feta cheese for a richer flavor.

- Cooking in advance: The pudding can be prepared a day ahead and stored in the refrigerator. When serving the next day, you can warm it gently in the oven or microwave.

Nutritional benefits

This pudding is packed with vegetables, providing a good source of fiber, vitamins, and minerals. Zucchini is an excellent source of vitamin C, while carrots are rich in beta-carotene, an essential antioxidant for eye health. Delaco sour cream cheese adds a touch of calcium and protein, essential for a balanced diet.

Frequently asked questions

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables, but make sure to thaw and squeeze them well to remove excess water.

2. Can I replace the sheep cheese?
Yes, you can use any salty cheese you like, such as feta or ricotta.

3. How can I tell when it's ready?
The pudding is ready when it is golden on top and the toothpick comes out clean from the center of the pudding.

4. What can I serve this pudding with?
It pairs excellently with a fresh green salad or a garlic yogurt sauce.

I invite you to try this simple and delicious recipe! Zucchini, carrot, and potato pudding will surely become a family favorite, full of nutrients and, above all, love. Bon appétit!