ZUCCHINI PUDDING

Zucchini pudding – a simple and refreshing delicacy, perfect for hot summer days

Total time: 1 hour
Preparation time: 20 minutes
Baking time: 40 minutes
Number of servings: 6

Every summer, when the sun shines and the heat calls for light meals, zucchini pudding becomes an excellent choice. A recipe that combines the fresh flavors of vegetables with the creamy texture of cheese, it brings joy in every bite. It is a versatile dish that can be served as an appetizer or main course, and its secret lies in the simplicity of the ingredients and the magic of summer cooking.

Ingredients:

- 700 g zucchini (about 2-3 medium zucchinis)
- 2 tablespoons cornmeal
- 1 tablespoon wheat flour
- 3 eggs (2 for the mixture and 1 for topping)
- 5 tablespoons rice (preferably long-grain)
- 50 ml sunflower or olive oil
- 4 garlic cloves (or to taste)
- Salt and pepper, to taste
- 200 ml low-fat sour cream or yogurt
- 300 g low-fat cottage cheese
- 200 g cow’s telemea cheese
- A handful of fresh dill, finely chopped

Preparation:

Step 1: Preparing the zucchinis
Start by peeling the zucchinis. Use a sharp knife to remove the thin skin, but remember that the skin is full of nutrients. If the zucchinis are young and fresh, you can leave the skin on, but if they are larger and have seeds, peeling is recommended. Grate the zucchinis using a large grater and place them in a bowl.

Step 2: Preparing the mixture
Add the two eggs to the bowl with the grated zucchinis. Continue with the 2 tablespoons of cornmeal, 1 tablespoon of wheat flour, and the 5 tablespoons of rice. The garlic, an essential ingredient that adds a special flavor, should be peeled and crushed or finely chopped. Add it to the mixture along with salt, pepper, and the oil. Don’t forget the fresh dill, which will add an extra flavor. Finally, incorporate the cottage cheese and telemea cheese, crumbled or lightly mashed with a fork.

Step 3: A secret to success
Many recipes suggest adding a small amount of water to help the rice cook properly. However, from my experience, zucchinis release enough water during baking, and the pudding will be perfect without additional water. Therefore, don’t worry, your mixture will be moist and tasty.

Step 4: Preparing the baking dish
Grease a baking dish with oil and dust it with flour to prevent sticking. This is an essential step to ensure that the pudding will come out easily after baking. Pour the mixture into the dish, making sure it is evenly distributed.

Step 5: The creamy topping
For an appetizing appearance and delicious texture, mix the remaining egg with the sour cream or yogurt. This combination will form a creamy layer on top of the pudding, giving it a golden color after baking. Spread it evenly over the pudding’s surface.

Step 6: Baking
Preheat the oven to 180 degrees Celsius. Bake the pudding for 35-40 minutes or until it becomes golden and firm to the touch. This is the perfect moment to enjoy the delicious aroma that will spread throughout the house.

Step 7: Serving
Let the pudding cool slightly before cutting it. Serve it warm or at room temperature, with a seasonal salad on the side or with a yogurt and dill sauce. It is an excellent choice for a light lunch or a quick dinner.

Useful tips:
- For an even more intense flavor, you can add spices like sweet paprika or cayenne pepper.
- If you want a vegetarian option, you can replace the telemea cheese with tofu or soy cheese.
- This pudding keeps well in the fridge, so you can prepare it in advance!

Nutritional benefits:
Zucchini pudding is a healthy option, rich in fiber and vitamins. Zucchini is low in calories, while cottage cheese and telemea cheese add essential proteins. A serving contains approximately 250-300 calories, depending on the ingredients used.

Frequently asked questions:
- Can I use frozen zucchinis?
Answer: Fresh zucchinis are recommended for optimal texture, but you can also use frozen zucchinis, making sure to thaw and drain them well.

- What other ingredients can I add?
Answer: You can experiment with olives, roasted red peppers, or even mushrooms to add more flavor.

- How can I adapt the recipe for a vegan diet?
Answer: You can replace the eggs with a mixture of flaxseeds and water (1 tablespoon of flaxseeds + 2.5 tablespoons of water = 1 egg) and use vegan cheese.

In conclusion, zucchini pudding is a versatile and easy-to-make recipe, perfect for hot summer days. With simple ingredients and a short cooking time, it will help you enjoy the moments spent in the kitchen while allowing you to relax and enjoy the sun. Try it and bring a splash of color and flavor to your table!

 Ingredients: zucchini - approximately 700g after removing the skin 2 tablespoons corn flour 1 tablespoon wheat flour 3 eggs 5 tablespoons rice 50 ml oil garlic salt and pepper low-fat sour cream or yogurt - 200 ml dill 300 g low-fat cottage cheese 200g cow's telemea