Zucchini Pudding Recipe

Name: Zucchini Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/3 c. oil; 2 tsp. salt; 1 small onion, grated; 2 large potatoes; 1/4 c. flour; 1/4 tsp. pepper; 4 medium zucchini; 3 eggs; 1 carrot, grated; 1/2 c. cornflakes; 3/4 tsp. baking powder

Servings: persons

1/3 c. oil
2 tsp. salt
1 small onion, grated
2 large potatoes
1/4 c. flour
1/4 tsp. pepper
4 medium zucchini
3 eggs
1 carrot, grated
1/2 c. cornflakes
3/4 tsp. baking powder

1
Preheat oven to 350u00b0.
2
Pour oil into pan and place in oven to heat.
3
Grate zucchini and sprinkle with salt. Allow to rest. Combine cornflakes, flour, salt, pepper and baking powder. Combine eggs, onion and carrots.
4
Peel potatoes and grate into egg mix. Squeeze zucchini to extract the moisture and add to egg and vegetable mix. Add flour.
5
Mix and pour into hot oil from baking pan.
6
Bake 1 hour.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1/3 c. oil, 2 tsp. salt, 1 small onion, grated, 2 large potatoes, and more.

Yes, Zucchini 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.

Zucchini Pudding

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