I have made broccoli pudding with zucchini several times, especially when I have some leftover vegetables in the fridge. The recipe is simple, quick, and I’ve noticed it doesn’t make a big mess during preparation. Sometimes my child helps arrange the slices in the tray, which is quite fun for him and speeds things up.
Quick Info
Total time: approx. 50-55 minutes
Preparation time: 10-15 minutes
Cooking time: 45 minutes (35 + 10 minutes in the oven)
Servings: 4
Difficulty: easy
Recipe type: savory pudding, light lunch or dinner
Ingredients
200 g broccoli (I usually use frozen, but fresh works too)
1 medium zucchini
300 g cottage cheese
100 g emmental cheese
100 g black olives, sliced
salt
pepper
fresh parsley
a bit of butter for greasing the tray
Preparation method
1. If the broccoli is frozen, I let it thaw in advance. If it’s fresh, I just break it into small florets.
2. I wash the zucchini and slice it thinly into rounds. I don’t peel the skin if it’s tender.
3. I grease a tray with a bit of butter (the easiest way is with my hand or a brush).
4. I start layering in the tray, alternating: a slice of zucchini, then a bit of broccoli, followed by a slice or piece of cottage cheese. I continue this way, layer by layer, until the ingredients are used up and the tray is nearly full.
5. After arranging the vegetables and cheese, I sprinkle salt and ground pepper on top to taste.
6. I place the tray in the preheated oven at 180°C and let it bake for 35 minutes.
7. I take the tray out and sprinkle grated (or finely chopped) emmental cheese and sliced olives on top. I put it back in the oven for another 10 minutes.
8. When I take the pudding out, I immediately sprinkle finely chopped fresh parsley on top.
9. We usually serve it warm, but if it cools down, it cuts well and can be reheated later.
Why I make this recipe often
Because it doesn’t require many ingredients and is easy to adapt to what I have in the fridge. It’s hearty but not heavy, and it doesn’t need flour or eggs, making it lighter. It can be served as a main dish or as a side.
Tips and variations
Tips
- Frozen broccoli is easier to work with if you completely thaw it beforehand, so it doesn’t release excess water in the tray.
- If the cottage cheese is drier, cut it into slices, but if it’s softer, use a spoon to place it between the vegetables.
- For slicing the zucchini, I use a mandoline, but a knife works too.
Substitutions
- Emmental can be replaced with cheese or any aged cheese if you don’t have emmental.
- Cottage cheese can be replaced with ricotta or whey cheese.
- If you don’t like black olives, they can be omitted.
Variations
- You can also add thin slices of carrot or bell pepper if you have them in the fridge.
- For a more intense flavor, you can sprinkle a bit of granulated or green garlic over the vegetables before baking.
Serving ideas
- It goes well on its own, with a green salad or fresh tomatoes.
- It can be used as a side dish with meat or fish.
- It can be cut into cubes and packed for lunch at work.
Frequently asked questions
1. Can I use only fresh broccoli?
Yes, fresh broccoli works very well. Break it into small florets before placing it in the tray.
2. If I don’t have emmental, what can I use?
Any grated cheese or aged cheese works. I do not recommend very soft or very salty cheeses.
3. Can the pudding be made without olives?
Yes, olives are optional. They can be left out without changing the texture.
4. Can it be prepared in advance?
You can assemble the tray with vegetables and cheese, then keep it covered in the fridge until baking time.
5. Do I need to boil the broccoli beforehand?
No, it’s not necessary if it’s cut small and is not very tough. If the pieces are larger, you can blanch them for 2-3 minutes.
Nutritional values
Estimated per serving (for 4 servings):
Calories: approx. 220-250 kcal
Protein: 14-16 g
Carbohydrates: 10-13 g
Fats: 12-15 g
Values are approximate and depend on the cheese used and how fatty it is. The pudding is rich in protein, contains few carbohydrates, and a moderate amount of fat.
Storage and reheating
If there are leftovers, the pudding can be stored in the fridge covered for a maximum of 2 days. It can be easily reheated in the oven or microwave. The texture remains okay even after a day, but it’s best fresh on the day it was made.
Quick Info
Total time: approx. 50-55 minutes
Preparation time: 10-15 minutes
Cooking time: 45 minutes (35 + 10 minutes in the oven)
Servings: 4
Difficulty: easy
Recipe type: savory pudding, light lunch or dinner
Ingredients
200 g broccoli (I usually use frozen, but fresh works too)
1 medium zucchini
300 g cottage cheese
100 g emmental cheese
100 g black olives, sliced
salt
pepper
fresh parsley
a bit of butter for greasing the tray
Preparation method
1. If the broccoli is frozen, I let it thaw in advance. If it’s fresh, I just break it into small florets.
2. I wash the zucchini and slice it thinly into rounds. I don’t peel the skin if it’s tender.
3. I grease a tray with a bit of butter (the easiest way is with my hand or a brush).
4. I start layering in the tray, alternating: a slice of zucchini, then a bit of broccoli, followed by a slice or piece of cottage cheese. I continue this way, layer by layer, until the ingredients are used up and the tray is nearly full.
5. After arranging the vegetables and cheese, I sprinkle salt and ground pepper on top to taste.
6. I place the tray in the preheated oven at 180°C and let it bake for 35 minutes.
7. I take the tray out and sprinkle grated (or finely chopped) emmental cheese and sliced olives on top. I put it back in the oven for another 10 minutes.
8. When I take the pudding out, I immediately sprinkle finely chopped fresh parsley on top.
9. We usually serve it warm, but if it cools down, it cuts well and can be reheated later.
Why I make this recipe often
Because it doesn’t require many ingredients and is easy to adapt to what I have in the fridge. It’s hearty but not heavy, and it doesn’t need flour or eggs, making it lighter. It can be served as a main dish or as a side.
Tips and variations
Tips
- Frozen broccoli is easier to work with if you completely thaw it beforehand, so it doesn’t release excess water in the tray.
- If the cottage cheese is drier, cut it into slices, but if it’s softer, use a spoon to place it between the vegetables.
- For slicing the zucchini, I use a mandoline, but a knife works too.
Substitutions
- Emmental can be replaced with cheese or any aged cheese if you don’t have emmental.
- Cottage cheese can be replaced with ricotta or whey cheese.
- If you don’t like black olives, they can be omitted.
Variations
- You can also add thin slices of carrot or bell pepper if you have them in the fridge.
- For a more intense flavor, you can sprinkle a bit of granulated or green garlic over the vegetables before baking.
Serving ideas
- It goes well on its own, with a green salad or fresh tomatoes.
- It can be used as a side dish with meat or fish.
- It can be cut into cubes and packed for lunch at work.
Frequently asked questions
1. Can I use only fresh broccoli?
Yes, fresh broccoli works very well. Break it into small florets before placing it in the tray.
2. If I don’t have emmental, what can I use?
Any grated cheese or aged cheese works. I do not recommend very soft or very salty cheeses.
3. Can the pudding be made without olives?
Yes, olives are optional. They can be left out without changing the texture.
4. Can it be prepared in advance?
You can assemble the tray with vegetables and cheese, then keep it covered in the fridge until baking time.
5. Do I need to boil the broccoli beforehand?
No, it’s not necessary if it’s cut small and is not very tough. If the pieces are larger, you can blanch them for 2-3 minutes.
Nutritional values
Estimated per serving (for 4 servings):
Calories: approx. 220-250 kcal
Protein: 14-16 g
Carbohydrates: 10-13 g
Fats: 12-15 g
Values are approximate and depend on the cheese used and how fatty it is. The pudding is rich in protein, contains few carbohydrates, and a moderate amount of fat.
Storage and reheating
If there are leftovers, the pudding can be stored in the fridge covered for a maximum of 2 days. It can be easily reheated in the oven or microwave. The texture remains okay even after a day, but it’s best fresh on the day it was made.