SAVORY ZUCCHINI BREAD PUDDING
I've been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 182 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 408mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
ZUCCHINI PUDDING
Ever try zucchini pudding? You're in for a huge, creamy treat! Grab some Monterey Jack cheese, saltines and ground nutmeg and let's talk.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Mix 1-1/2 cups cheese and remaining ingredients until blended.
- Spoon into 1-qt. casserole sprayed with cooking spray; top with remaining cheese.
- Bake 15 to 20 min. or until thickened.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 85 mg, Sodium 410 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 1 g, Protein 11 g
CHOCOLATE PUDDING ZUCCHINI MUFFINS
Make and share this Chocolate Pudding Zucchini Muffins recipe from Food.com.
Provided by Chef Lulu13
Categories Quick Breads
Time 25m
Yield 30 muffins
Number Of Ingredients 13
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
Make and share this Zucchini Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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
Even members of my family who don't necessarily like zucchini, ate this up! Of course they might have been misled about the ingredients....lol (not really) I have used this as a side dish, as well as a main dish. Fares well at potlucks, reunions, and holidays! ENJOY, and let me know how it turns out. HAPPY COOKIN' TIME!!!
Provided by Melissa C
Categories Other Side Dishes
Time 35m
Number Of Ingredients 5
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 CASSEROLE RECIPE - (4.1/5)
Provided by á-48
Number Of Ingredients 9
Steps:
- 1. Grease a 9 x 13 baking dish 2. In steamer, steam until tender peeled and sliced zucchini 3. Drain well 4. In large bowl mash zucchini 5. In another bowl mix well eggs, flour, salt, sugar, milk and hot pepper sauce. 6. Add to mashed zucchini 7. In a bowl blend melted butter and baking powder, 8. Add to zucchini mixture. 9. Pour into prepared baking dish 10 Bake uncovered 50-60 minutes 11. Let settle 5-10 minutes before cutting into squares
CRAZY BREAD PUDDING WITH ZUCCHINI MILK
1967 newspaper article stated: peel, seed and chunk zucchini. Use your blender to make a "milk". I did, I tried and I liked. "milk" can be frozen also. Thus a few recipes were born as this one.
Provided by Montana Heart Song
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Blend prepared zucchini until thick milk.
- Heat in saucepan until it comes to a boil. Add 2 tblsps butter.
- Grease 4 quart casserole with 1 tblsp. margarine.
- Preheat oven 350.
- In large metal bowl, place bread cubes.
- Pour hot zucchini milk mixture over and stir.
- In small mixing bowl, beat two eggs, add vanilla, sugar salt and cinnamon.
- Add to bread cubes, toss to blend all together.
- Add diced apple, spread around on top.
- Add almonds,spread around on top.
- Set casserole in a 9 X 13 pan. Add 1 cup water or a little more.
- Cover.
- Bake 1 hour.
- Serve warm or chilled with ice cream.
Nutrition Facts : Calories 198.2, Fat 7.9, SaturatedFat 3.4, Cholesterol 80.7, Sodium 255, Carbohydrate 28.1, Fiber 1.5, Sugar 20.9, Protein 3.8
ZUCCHINI CUSTARD PUDDING
This savory pudding recipe came from "The Classic Zucchini Cookbook." Grating the zucchini gives the custard a pebbly texture, almost like rice pudding. A wonderful side dish. The prep time includes draining the zucchini for 30 minutes. It also has a 10 minutes rest time, not included here.
Provided by Miss Annie
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a colander, combine the zucchini and salt.
- Toss to mix and set aside to drain for 30 minutes.
- In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
- Add the bread crumbs, oregano, cheese and butter.
- Beat until blended.
- Squeeze any excess moisture from the zucchini and fold into the egg mixture.
- Pour the mixture into baking dish and bake at 350º F.
- for 40 minutes, until the custard is set.
- Let stand for 10 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 248.3, Fat 14.1, SaturatedFat 6.8, Cholesterol 234.3, Sodium 917.7, Carbohydrate 18.3, Fiber 1.5, Sugar 2.5, Protein 12.1
ZUCCHINI PUDDING
Make and share this Zucchini Pudding recipe from Food.com.
Provided by Michael Boyd
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 433.4, Fat 34.8, SaturatedFat 20.9, Cholesterol 130, Sodium 765.7, Carbohydrate 20, Fiber 1.8, Sugar 3.6, Protein 11.9
ZUCCHINI PUDDING SOUFFLES WITH TOMATO SAUCE
Steps:
- In a bowl toss zucchini with 1 3/4 tsp. salt. Let sit 30 minutes. Butter 6 four ounce ramekins, then dust with 2tbs. Parmesan. Drain zucchini, rinse and squeeze out excess water. preheat oven to 350 degrees. In a saute pan over medium heat, melt 2 tbs. butter. Add zucchini and saute, tossing often and spreading out with a wooden spoon, until dried and lightly colored, 7-8 minutes. set aside. Make sauce: In a heavy pot over medium heat, cook tomatoes 20 minutes, then puree in a blender. Clean pot. Melt butter in pot over medium heat. Add puree, onions, salt and sugar and simmer 20 minutes. Add marjoram and cook 10 minutes more. remove onions. Set sauce aside. In a saucepan over low heat, melt 4 tbs. butter. Add flour by the tbs., whisking to prevent lumps. Add milk and whisk until sauce comes to a boil. Remove from heat and stir in Gruyere and 1 tbs. Parmesan. Allow to cool 2 minutes, then whisk in egg yolks, one at a time. Stir in zucchini, remaining salt and pepper to taste. Use an electric mixer to beat egg whites until stiff, then fold into zucchini-egg mixture. Spoon mixture into ramekins until just over 3/4 full. Sprinkle remaining Parmesan over top and place ramekins in a baking dish. Fill dish with hot water to reach halfway up ramekins. Place on middle rack of oven and bake until puddings are set and lightly browned, 25 minutes. Remove ramekins from water bath. Let cool 10 minutes. Run a knife around ramekins and invert soufflés. Plate soufflés (or serve in ramekins) and pass sauce in a bowl.
ZUCCHINI PUDDING
Number Of Ingredients 13
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.
Nutrition Facts : Nutritional Facts Serves
ZUCCHINI BREAD PUDDING
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Bring zucchini milk to boil pour over bread cubes. Add margarine. Combine honey, salt, and beaten eggs. Add to bread and milk mixture. Add vanilla, cinnamon, and raisins. Pour into a greased 1-quart baking dish. Set dish in a shallow pan of hot water and bake for about 45 minutes or until knife inserted halfway between center and edge comes out clean.
Nutrition Facts : Nutritional Facts Serves
ZUCCHINI PUDDING
Steps:
- Bake in greased 9x13 pan. Brush top of pudding with oil. Bake at 350 for 50 mins.
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