Summer Garden Pudding

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 16%
  • Fat: 5.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 20.7g
  • Carbohydrate: 42.6g
  • Fiber: 0.0g
  • Cholesterol: 115mg
  • Iron: 0.0mg
  • Sodium: 527mg
  • Calcium: 0.0mg


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