This light, delicious, and vitamin-packed pudding is a perfect choice for a healthy lunch or a quick snack. Its preparation is simple and full of nutrient-rich ingredients such as zucchini, carrot, and cheese, which provide not only a wonderful taste but also a lot of health benefits.
To start, we will deal with the vegetables. The zucchini and carrot should be grated on a large grater. This will help release the juice from the vegetables, making the pudding moister and tastier. The onion, on the other hand, should be diced to integrate perfectly into the mixture. Once the vegetables are prepared, we turn our attention to the eggs. In a large bowl, we whisk the five eggs with a whisk until they become frothy and homogeneous.
An essential step is to drain the zucchini. Whether we choose to put it in a strainer to drain naturally or prefer to squeeze it by hand, it is important to remove the excess water to avoid compromising the pudding's texture. After we have drained the zucchini, we add the vegetables one by one, gently mixing with a spatula. It is important to do this patiently, allowing each vegetable to integrate well into the mixture.
Next comes the cheese, which will add extra flavor and creaminess to the pudding. It can be feta cheese, cottage cheese, or any other preferred type. Then we add the freshly chopped dill, which will provide a fragrant and fresh taste. Once all the ingredients are well mixed, we will incorporate the flour, which has been mixed with the baking powder. This will help the pudding rise and achieve an airy texture. Finally, we add the oil in a thin stream, constantly mixing to obtain a uniform composition.
To cook the pudding, we choose a heat-resistant dish measuring 20 x 27 cm, which we line with parchment paper to prevent sticking. We pour the mixture into the dish and level it gently. We preheat the oven to a suitable temperature and place the dish inside, allowing it to bake for 35-40 minutes, or until the surface becomes nicely browned. Once baked, we let the pudding cool slightly before portioning it. It is delicious both warm and cold, and can be enjoyed plain or with a fresh salad on the side. This recipe not only provides a nourishing meal but also a moment of culinary joy!
To start, we will deal with the vegetables. The zucchini and carrot should be grated on a large grater. This will help release the juice from the vegetables, making the pudding moister and tastier. The onion, on the other hand, should be diced to integrate perfectly into the mixture. Once the vegetables are prepared, we turn our attention to the eggs. In a large bowl, we whisk the five eggs with a whisk until they become frothy and homogeneous.
An essential step is to drain the zucchini. Whether we choose to put it in a strainer to drain naturally or prefer to squeeze it by hand, it is important to remove the excess water to avoid compromising the pudding's texture. After we have drained the zucchini, we add the vegetables one by one, gently mixing with a spatula. It is important to do this patiently, allowing each vegetable to integrate well into the mixture.
Next comes the cheese, which will add extra flavor and creaminess to the pudding. It can be feta cheese, cottage cheese, or any other preferred type. Then we add the freshly chopped dill, which will provide a fragrant and fresh taste. Once all the ingredients are well mixed, we will incorporate the flour, which has been mixed with the baking powder. This will help the pudding rise and achieve an airy texture. Finally, we add the oil in a thin stream, constantly mixing to obtain a uniform composition.
To cook the pudding, we choose a heat-resistant dish measuring 20 x 27 cm, which we line with parchment paper to prevent sticking. We pour the mixture into the dish and level it gently. We preheat the oven to a suitable temperature and place the dish inside, allowing it to bake for 35-40 minutes, or until the surface becomes nicely browned. Once baked, we let the pudding cool slightly before portioning it. It is delicious both warm and cold, and can be enjoyed plain or with a fresh salad on the side. This recipe not only provides a nourishing meal but also a moment of culinary joy!
Ingredients
600 g peeled and seeded zucchini, 250 g telemea cheese, 1 large carrot (about 150 g), 1 large onion, 180 g flour, 5 eggs, 60 ml oil, 1 teaspoon baking powder, a bunch of dill.