Zucchini Pudding
Zucchini Pudding
Budín de CalabacitasBaked vegetable casseroles containing flour, eggs, and milk are called budínes in Mexico. Serve this as a vegetarian entrée or to accompany saucy meat dishes. If you like tonguetingling flavors, the budín is really good with Chipotle and Tomatillo Sauce.
Ingrediënten
Makes 6 servings
- ¼ cup all-purpose flour
- ¼ cup yellow cornmeal
- 1 teaspoon baking powder
- 1½ tablespoons olive oil
- ½ cup white onion finely chopped
- ¾ pound medium zucchini trimmed and cut into small dice
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon crushed red pepper
- 2 large eggs
- ½ cup low-fat milk
- ½ cup sour cream or yogurt
- ½ cup shredded Monterey Jack or cheddar cheese
Instructies
- Preheat the oven to 350°.
- Grease a square 8-inch baking dish.
- In a small bowl mix together the flour, cornmeal, and baking powder.
- Set aside.
- Heat the oil in a large skillet over medium heat, and cook the onion until softened, about 3 minutes.
- Add the zucchini, thyme, salt, and crushed red pepper.
- Cook, stirring, until the zucchini is crisp-tender, about 2 minutes.
- Reserve in the pan off the heat.
- Beat the eggs in a large bowl until blended.
- Beat in the milk, sour cream, and ¼ cup of the cheese.
- Add the dry ingredients.
- Mix well.
- Add the zucchini mixture.
- Mix well.
- Transfer to the baking dish.
- Sprinkle the top with the remaining ¼ cup of cheese.
- Bake until the budín is set and a tester inserted in the center comes out clean, about 35 minutes.
- Cut into squares and serve hot.
