Friday, April 5, 2013

Budin de Zapallitos - Zucchini Creamy Cheese Pudding

I loved when the ex-pat South American community would gather adhoc at different times and all bring wonderful dishes to enjoy at parties.  This one was a specialty from my Uruguayan friends and is a lovely recipe I found by Elisabeth Luard.

Budin de Zapallitos - Zucchini Creamy Cheese Pudding


3-4 large zucchini (grated)
2 large eggs
300ml of milk
2 tablespoons of parmesan
1 large onion, chopped
2 tablespoons oil
4-6 slices of white bread
4 tablespoons of cheddar cheese

Preheat the oven to high at 190 degrees celsius.

Salt the grated zucchini and leave to drain for 30mins.  Rinse and shake dry.

Heat the oil in a pan and fry the onions.  Once softened, add the zucchini's until the flesh turns transparent.

Mix the eggs with the milk and stir in the parmesan.  Sprinkle salt and pepper to taste.

Lay half the bread in the bottom of a buttered gratin dish, cover it with vegetables and top with the bread that is left over.  Pour in the egg-milk mixture and sprinkle the top of the bread with grated cheese.

Bake for 20-30mins, until the cheese is gold and bubbling!

Cocinar, comer y ser feliz!

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