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Zucchini Pudding |
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Serves: 6
Print this Recipe
(Budín de Calabacitas)
Category: Squash
Baked 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 (see Salsas, Sauces, and Condiments).
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 1/2 tablespoons olive oil
1/2 cup white onions, finely chopped
3/4 pound medium zucchini, trimmed and cut into small dice
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
2 large eggs
1/2 cup low-fat milk
1/2 cup sour cream or yogurt
1/2 cup shredded Monterey Jack cheese or cheddar cheese
1. 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.
2. 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.
3. Beat the eggs in a large bowl until blended. Beat in the milk, sour cream, and 1/4 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 1/4 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.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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