Last updated 6/12/2012 12:59:59 AM. Recipe ID 22996. Report a problem with this recipe.
Title: Zucchini pudding
Yield: 4 Servings
1/4 c Flour
1/4 c Cornmeal
1 ts Baking powder
1 ts Ground coriander
2 tb Oil
1/2 c Chopped onion
1 ts Minced garlic
3 c Small diced, skin-on
1 tb Minced jalapeno pepper
1/2 ts Salt
1/4 ts Pepper
1/2 c Milk
1/2 c Sour cream
1/2 c Grated Monterey Jack cheese
Preheat the oven to 350 degrees. In a small bowl, combine, flour,
cornmeal, baking powder, and coriander. Blend well, and set aside. In
a large skillet, heat oil over medium heat. Add the onion and garlic,
and cook for 1 minute. Add the zucchini, jalapeno, salt, and pepper.
Cook, stirring for 2 minutes. Remove from heat. In a large bowl, beat
the eggs until blended. Mix in the milk, sour cream, and cheese. Add
the reserved dry ingredients, and blend well. Add the zucchini
mixture and mix well. Scrape into a buttered 9-inch square dish. Bake
for 40 minutes.
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