Zucchini pudding

Zucchini pudding – a simple and delicious recipe

Zucchini is a versatile vegetable, full of nutrients and with a delicate taste, which can be used in countless ways. This zucchini pudding is a recipe that brings together the flavors of a light yet flavorful dish, perfect for both lunch and dinner. Whether you want to enjoy a vegetarian main course or a savory side dish, this recipe will impress you.

Preparation time: 15 minutes
Baking time: 40 minutes
Total time: 55 minutes
Number of servings: 6

Necessary ingredients:

- 700 g zucchini (peeled and without seeds)
- 3 eggs
- 125 g flour
- 150 ml milk
- 40 g butter (for greasing the dish)
- 100 ml sour cream
- 50 g cheese (grated)
- 75 g parmesan (grated)
- 1/2 packet baking powder
- salt, pepper (to taste)
- 1/2 teaspoon nutmeg
- 1 bunch of fresh dill (finely chopped)

Step by step:

1. Preparing the zucchini
Start by washing the zucchini and peeling them. Cut them into thin slices, about 0.5 cm thick, to ensure even baking during cooking. You can use a sharp knife or a mandoline to achieve perfectly even slices.

2. Preparing the mixture
In a large bowl, whisk the 3 eggs with a whisk or fork until frothy. Add the milk, sour cream, salt, pepper, and nutmeg, mixing well to incorporate all the ingredients.

3. Adding dry ingredients
In another bowl, sift the flour together with the baking powder. This will help achieve an airy texture. Add the flour mixture to the egg mixture, gently mixing with a spatula or whisk to avoid lumps.

4. Including zucchini and cheese
Now it's time to add the sliced zucchini, grated cheese, and chopped dill. Gently mix so that the zucchini is evenly coated with the mixture.

5. Preparing the baking dish
Grease a heat-resistant dish with butter, ensuring it is evenly coated. Pour the zucchini mixture into the prepared dish and level the surface with a spatula.

6. Finishing and baking
Sprinkle the grated parmesan on top of the mixture, adding a touch of flavor and crunch. Preheat the oven to 185 degrees Celsius and bake the pudding for about 40 minutes, or until it becomes golden and firm to the touch.

7. Serving
Once the pudding is ready, let it cool for a few minutes before slicing. You can serve the pudding warm or cold, alongside a fresh salad or a garlic yogurt sauce. It's delicious even the next day, making it perfect for quick lunches!

Practical tips:

- Choosing zucchini: Choose young zucchini with smooth and firm skin, as they have a sweeter taste and are juicier.
- Variations: You can add other vegetables, such as carrots or peppers, to the mixture for extra color and nutrients. Also, replace the cheese with feta for a Mediterranean touch.
- Serving: Serve the pudding with a salad of tomatoes and cucumbers, seasoned with olive oil and balsamic vinegar, for a pleasant contrast of flavors.
- Post-cooking care: If there is leftover pudding, store it in the fridge in an airtight container. It can be reheated in the microwave or oven.
- Calories and nutritional benefits: A serving of zucchini pudding has about 180-220 calories, depending on the added ingredients. Zucchini is an excellent source of vitamins A and C, fiber, and antioxidants, contributing to a healthy diet.

Frequently asked questions:

1. Can I use frozen zucchini for this recipe?
It is recommended to use fresh zucchini, as frozen ones may have a softer texture after thawing.

2. Is this recipe suitable for vegans?
You can adapt the recipe using vegan eggs (for example, a mix of lentil flour and water) and plant-based sour cream.

3. How can I make the pudding less dense?
You can add more milk or sour cream to achieve a more fluid mixture, but make sure to adjust the amount of flour accordingly.

This zucchini pudding is undoubtedly a versatile and easy-to-make dish that will delight your taste buds. Each bite will bring you closer to the natural flavors of simple yet delicious ingredients. By experimenting with different variations, you can turn this recipe into a true family favorite!