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Budin de Calabacita (Zucchini-Cheese Pudding) Recipe

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This recipe for Budin de Calabacita (Zucchini-Cheese Pudding), by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cristina Ruggiero-Mendoza
Added: Sunday, April 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cups (1lb) chopped zucchini
1 cup + 2 tablespoons grated mild white cheddar cheese
1 egg, beaten
1 cup (4 oz) crushed Saltines
1/2 cup butter, melted
1/4 teaspoon ground nutmeg
salt and pepper

Directions:
Directions:
Preheat the oven to 350F. In a covered saucepan, cook the zucchini in boiling water until tender. Drain, then mash them in a large bowl. Add the cup of cheese and the egg, crackers and butter; mix well with a wooden spoon. Add the nutmeg and salt and pepper to taste.

Transfer the mixture to an ovenproof dish, sprinkle with the remaining cheese and bake until the pudding thickens, 15 to 20 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min.- I'm slow, though
Personal Notes:
Personal Notes:
I made this for the first time for a dinner party here in Austin. It was an instant hit! With so much butter and cheese, you can't go wrong. I like it with a bit more (fresh) nutmeg than the recipe calls for. Also, one time I made it with garlic cheddar cheese, which I know sounds gross, but it was good!

 

 

 

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