Best 7 Zucchini Pudding Recipes

SAVORY ZUCCHINI BREAD PUDDING

Steps:

• In a small skillet, saute onion and celery in butter until tender; set aside., In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and poultry seasoning. In a small bowl, whisk the pumpkin, eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the bread cubes, zucchini, cheese and onion mixture., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

CHOCOLATE PUDDING ZUCCHINI MUFFINS

Steps:

• Beat eggs, oil, sugar, pudding mix, vanilla and zucchini together.
• Blend dry ingredients and add to zucchini mixture; mix well.
• Scoop into greased muffin tins.
• Bake 17-20 minutes at 350°.
• ** Makes 2 1/2 dozen muffins. I made 2 dozen regular plus 1 dozen mini muffins.
• ** You could also grease two loaf pans and bake 1 hour at 350° for Chocolate Pudding Zucchini Bread.

ZUCCHINI BREAD PUDDING

Steps:

• In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
• Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
• Add in bread cubes; stir.
• Place half of the mixture in a greased 2-quart baking dish.
• Sprinkle with half the cheese.
• Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
• Sprinkle with pecans.
• In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
• Pour over bread mixture.
• Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean.
• Let rest 10 minutes before serving.

ZUCCHINI PUDDING

Steps:

• 2.
• Mix all ingredients except 2T cheese in ovenproof bowl.
• Sprinkle 2T cheese over top.
• Bake at 350 F for 15-20 minutes.
• Rest for 5 minutes.

ZUCCHINI PUDDING

Steps:

• 1. Boil and drain zucchini. Do not peel, as the color adds visual appeal. :)
• 2. Mash zucchini - make sure it remains a bit chunky. Mix with other ingredients into a large bowl.
• 3. Transfer to 13x9, slightly greased casserole dish. Cover with reserved 2 Tablespoons cheddar cheese. Place in preheated 350 degrees Fahrenheit for 15-20 minutes.

ZUCCHINI PUDDING

Steps:

• 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.

ZUCCHINI PUDDING

Steps:

• Bake in greased 9x13 pan. Brush top of pudding with oil. Bake at 350 for 50 mins.