Zucchini Pudding

Messy Indie Cooking Series: Vol. 2

I learned this recipe from my mom and my grandmother, but I have made some adjustments over the years, and it has become a family favorite ever since. It's quite easy to make and very fast too if you already have bread crumbs at home.

I didn't have crumbs so I had to make them by using the cooking shredder...

So the ingredients for this pudding are the following:

3 cups of boiled and blended zucchinis

2 cups of bread crumbs

3 table spoons of Parmesan Cheese

2 eggs

Basil leaves cut into tiny bits

black pepper

dried or fresh cut garlic

Begin by getting a mold. Use a bit of margarine and spread it evenly on all sides of the mold as to create a fine layer. Use a bit of the bread crumbs and sprinkle them evenly onto the mold creating a second layer. This will prevent the pudding from getting stuck on the mold.

In a large bowl, place the blended zucchinis & make sure they have cooled down as you will be using eggs soon.

Start by pouring little by little the crumbs onto the zucchinis, and mix.

It is advisable to do this in steps, don't put all the crumbs at once. Try to use a spatula, they are the best to work with for this light and soft textured cooking.

Add the chopped basil leaves and eggs onto the mix. Beat them evenly as to make a homogenous ensemble.

Finish this process by adding the Parmesan. You can use more if you are a cheese lover--or if you are cheesy like me--, but this is enough as to conserve the taste of the zucchinis. Add salt, pepper and garlic.

Place the content in the mold and put it in a pre-heated oven for around 45 to 50 min under medium heat.

After 45 to 50 min it should look like this. Yum.

Take a plate, place it on top of the mold covering it and turn it. It should come off easily. mmm... Voila.

For presentation, I would suggest you use either fresh tomatoes or tomato sauce, it doesn't matter if it's cold, the pudding will be hot and the sauce will cook itself on it. Some Parmesan sprinkled on top along some basil leaves will give it a very Italianesque touch.

Bon Appetit.

This can be served either Hot or Cold. Some say cold tastes better though.

Photography and editing by Rupadelik Zappa