Summer Garden Pudding

recipe

Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 282
Caloriesfromfat 16 %
Fat 5.1 g
Satfat 1.5 g
Monofat 1.7 g
Polyfat 1.2 g
Protein 20.7 g
Carbohydrate 42.6 g
Fiber 0.0 g
Cholesterol 115 mg
Iron 0.0 mg
Sodium 527 mg
Calcium 0.0 mg

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

Preparation

Press zucchini between paper towels to remove excess moisture. Set aside.

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.

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.

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 325° for 1 hour. Let stand 5 minutes before serving.

Note:

Oxmoor House Cooking Light Collection

January 1996
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