Summer Garden Pudding Recipe

Name: Summer Garden Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 medium zucchini, unpeeled and grated; Vegetable cooking spray; 1/2 cup minced onion; 1 clove garlic, minced; 3 cups fresh corn cut from the cob (about 6 ears); 1 1/4 cups shredded carrot; 1 cup evaporated skimmed milk, divided; 1 tablespoon all-purpose flour; 1 1/2 tablespoons yellow cornmeal; 1 cup 1% low-fat cottage cheese; 2 eggs; 1 tablespoon chopped fresh thyme; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 tablespoon fine, dry breadcrumbs

Servings: persons

1 1/2 medium zucchini, unpeeled and grated
Vegetable cooking spray
1/2 cup minced onion
1 clove garlic, minced
3 cups fresh corn cut from the cob (about 6 ears)
1 1/4 cups shredded carrot
1 cup evaporated skimmed milk, divided
1 tablespoon all-purpose flour
1 1/2 tablespoons yellow cornmeal
1 cup 1% low-fat cottage cheese
2 eggs
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fine, dry breadcrumbs

1
Press zucchini between paper towels to remove excess moisture. Set aside.
2
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 5 minutes or until tender. Add corn and carrot, and saute 5 minutes or until tender.
3
Combine 1/4 cup milk, flour, and cornmeal; stir well, and add to corn mixture in skillet. Cook, stirring constantly, until thickened and bubbly. Remove from heat.
4
Combine 1/2 cup milk, cottage cheese, and next 4 ingredients in container of an electric blender; cover and process until smooth. Add cottage cheese mixture to corn mixture; stir well. Stir in zucchini. Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray, and sprinkle with breadcrumbs. Spoon mixture into dish. Pour remaining 1/4 cup milk over mixture. Bake, uncovered, at 325u00b0 for 1 hour. Let stand 5 minutes before serving.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 1/2 medium zucchini, unpeeled and grated, Vegetable cooking spray, 1/2 cup minced onion, 1 clove garlic, minced, and more.

Yes, Summer Garden Pudding 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.

That's it — enjoy your meal!

Summer Garden Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions