Zucchini pudding

Zucchini Pudding

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4 cups zucchini, chopped
1 cup grated cheese (cheddar/Monterey jack)
1 cup crushed crackers
1 egg, beaten
1/2 teaspoon cumin
salt and pepper
1/2 cup butter, melted

Cook zucchini in boiling water until crisp tender. Drain and lightly mash. Add cheese, egg, cracker crumbs and butter. Mix well. Add cumin and salt and pepper. Pour into a well greased ovenproof dish and sprinkle with extra cheese if desired. Bake at 350 degrees or until pudding thickens, about 15-20 minutes.

Serves:6 to 8

Tags: recipe, Zucchini pudding, cooking, diy