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Zucchini pudding recipe in the zucchini category

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    Source: cookingsecrets.orgReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, H, C, P
    MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. :

    2. 1/4 cup flour

    3. 1/4 cup cornmeal

    4. 1 teaspoon baking powder

    5. 1 teaspoon ground coriander

    6. 2 tablespoons oil

    7. 1/2 cup chopped onion

    8. 1 teaspoon minced garlic

    9. 3 cup small diced, skin on zucchini

    10. 1 tablespoon minced jalapeno pepper

    11. 1/2 teaspoon salt

    12. 1/4 teaspoon freshly ground black pepper

    13. 2 eggs

    14. 1/2 cup milk

    15. 1/2 cup sour cream

    16. 1/2 cup grated Monterey Jack cheese

    Instructions Jump to Ingredients ↑

    1. Preheat the oven to 350 degrees F.

    2. In a small bowl, combine, flour, cornmeal, baking powder and coriander.

    3. Blend well and set aside.

    4. In a large skillet, heat oil over medium heat.

    5. Add the onion and garlic. Cook for 1 minute.

    6. Add the zucchini, jalapeno, salt and pepper.

    7. Cook, stirring for 2 minutes.

    8. Remove from heat.

    9. In a large bowl, beat the eggs until blended.

    10. Mix in the milk, sour cream and cheese.

    11. Add the reserved dry ingredients and blend well.

    12. Add the zucchini mixture and mix well.

    13. Scrape into a buttered 9 inch square dish.

    14. Bake for 40 minutes.

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