Zucchini Custard Pudding Recipes

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ZUCCHINI PUDDING CASSEROLE RECIPE - (4.1/5)



Zucchini Pudding Casserole Recipe - (4.1/5) image

Provided by á-48

Number Of Ingredients 9

2 pounds of yellow or green zucchini
3 eggs beaten
3 tbsp flour
pinch of salt
2 tbsp sugar
3/4 cup milk
dash of hot pepper sauce
3/4 stick butter or margarine, melted
3/4 tsp baking powder

Steps:

  • 1. Grease a 9 x 13 baking dish 2. In steamer, steam until tender peeled and sliced zucchini 3. Drain well 4. In large bowl mash zucchini 5. In another bowl mix well eggs, flour, salt, sugar, milk and hot pepper sauce. 6. Add to mashed zucchini 7. In a bowl blend melted butter and baking powder, 8. Add to zucchini mixture. 9. Pour into prepared baking dish 10 Bake uncovered 50-60 minutes 11. Let settle 5-10 minutes before cutting into squares

ZUCCHINI PUDDING



Zucchini Pudding image

Make and share this Zucchini Pudding recipe from Food.com.

Provided by Michael Boyd

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups cooked mashed zucchini
1 cup grated cheese
2 tablespoons grated cheese
1 egg, beaten
1 cup crushed saltine
1/2 cup butter, melted
1/4 teaspoon nutmeg

Steps:

  • 2.
  • Mix all ingredients except 2T cheese in ovenproof bowl.
  • Sprinkle 2T cheese over top.
  • Bake at 350 F for 15-20 minutes.
  • Rest for 5 minutes.

Nutrition Facts : Calories 433.4, Fat 34.8, SaturatedFat 20.9, Cholesterol 130, Sodium 765.7, Carbohydrate 20, Fiber 1.8, Sugar 3.6, Protein 11.9

ZUCCHINI CUSTARD PIE



Zucchini Custard Pie image

Sounds strange but you will be pleasantly surprised with this cool and refreshing custard pie! Unlike anything you have ever tasted! One slice is NEVER enough! Amazingly easy! Give this one a try. This will make 2 9 inch pies (standard depth shells)

Provided by Mike O

Categories     Pie

Time 1h10m

Yield 2 Pies, 8-10 serving(s)

Number Of Ingredients 8

2 1/4 cups zucchini, peeled seeded, diced, cooked drained
2 cups evaporated milk
2 eggs
4 tablespoons flour
4 tablespoons melted butter
2 cups sugar
2 teaspoons vanilla
2 (9 inch) deep dish pie shells (homemade or frozen store bought)

Steps:

  • Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
  • Pull out seeds so only the flesh of the zucchini is left.
  • Put all the ingredients into a large blender.
  • Blend until well mixed.
  • Pour into unbaked pie shells.
  • Sprinkle well with cinnamon and nutmeg.
  • Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
  • Let cool on the counter for approximately 1 hour.
  • Refrigerate well and serve.
  • Its always best topped with whipped cream.

Nutrition Facts : Calories 565.5, Fat 22.9, SaturatedFat 10.5, Cholesterol 80, Sodium 318.5, Carbohydrate 82.3, Fiber 1.7, Sugar 52.6, Protein 9.2

ZUCCHINI CUSTARD BAKE



Zucchini Custard Bake image

Categories     Bread     Sauce     Bake     Zucchini

Yield serves 4 to 6

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter, melted
2 pounds zucchini, cut into small pieces
3 eggs
1/2 cup undiluted evaporated milk or light cream
2 tablespoons fine dry bread crumbs
1 teaspoon instant minced onion
1 teaspoon Worcestershire sauce
Dash of liquid hot pepper sauce
3/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender (5 to 7 minutes). Remove from heat and set aside. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2-quart casserole. Sprinkle top with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

ZUCCHINI CUSTARD CASSEROLE (A SAVORY RECIPE)



Zucchini Custard Casserole (A Savory Recipe) image

This is not my picture but it's similar. My Mom made this when I was growing up. We always had a huge garden with way too much zucchini. I don't know why my Pop always planted so much since us kids didn't really like it. This was one way that I would eat and enjoy it. I haven't changed much since then. This is still one of the...

Provided by Dee Stillwell

Categories     Casseroles

Time 1h

Number Of Ingredients 12

2 Tbsp butter
2 Tbsp olive oil, light
2 lb zucchini, cut in 3/4 inch pieces
1 medium yellow onion, chopped
3 large eggs
1 c 1/2 & 1/2 or evaporated milk
2 Tbsp fine dry bread crumbs
2 tsp worcestershire sauce
1 tsp seasoned salt
1/2 tsp fresh ground black pepper
1/2 tsp hot pepper sauce
3/4 c parmesan cheese, grated

Steps:

  • 1. Preheat oven to 350 degrees. Spray 2 quart cassarole with cooking spray. Set aside. Melt butter in saute pan, add olive oil and heat. Add zucchini and onion and saute until almost tender, about 5-7 minutes. Remove from heat and allow to cool enough so veggies won't scramble eggs.
  • 2. Beat eggs with milk. bread crumbs, sauces and seasonings, and 3 Tablespoons of parmesan cheese. Combine egg & veggie mixture. Turn into 2 quart cassarole that has been sprayed with cooking spray. Top with remaining parmesan.
  • 3. Bake for 35 - 40 minutes until golden brown. Serve as a side or a main dish with a salad and rolls. Enjoy!

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