Parmesan Crusted Zucchini Pudding in Tomato Cases Recipe

Name: Parmesan Crusted Zucchini Pudding in Tomato Cases
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini, thickly sliced & blanched; 2 ounces cream cheese; 1 large egg; 1 garlic clove, presses; 1 cup evaporated skim milk; ¾ cup crisp breadcrumbs; 13 grated parmesan cheese; 1 tablespoon cornstarch; salt and pepper; 6 tomatoes, to stuff

Servings: persons

4 medium zucchini, thickly sliced & blanched
2 ounces cream cheese
1 large egg
1 garlic clove, presses
1 cup evaporated skim milk
¾ cup crisp breadcrumbs
13 grated parmesan cheese
1 tablespoon cornstarch
salt and pepper
6 tomatoes, to stuff

1
Preheat oven to 375.
2
Place blanched zucchini in food processor and pulse/chop.
3
Add the cream cheese,egg, garlic, milk.
4
bread crumbs, parmesan and cornstarch and buzz until a chunky puree is formed.
5
Salt and pepper to taste.
6
Spoon the puree into the tomatoes cases and place in prepared baking pan.
7
Bake until tops are lightly browned and slightly puffed, 20-25 minutes.
8
Serve hot.

1665

kcal

Calories

102

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium zucchini, thickly sliced & blanched, 2 ounces cream cheese, 1 large egg, 1 garlic clove, presses, and more.

Yes, Parmesan Crusted Zucchini Pudding in Tomato Cases falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Parmesan Crusted Zucchini Pudding in Tomato Cases

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