RecipesMagazine

Summer Garden Pudding

Summer Garden Pudding
Summer Garden Pudding requires around 45 minutes from start to finish. This recipe serves 4. One serving contains 311 calories, 19g of protein, and 9g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of pepper, corn cut from the cob, cornmeal, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
Press zucchini between paper towels to remove excess moisture. Set aside.
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ZucchiniZucchini
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Paper TowelsPaper Towels
2
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
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Cooking SprayCooking Spray
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Frying PanFrying Pan
3
Add onion and garlic; saute 5 minutes or until tender.
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GarlicGarlic
OnionOnion
4
Add corn and carrot, and saute 5 minutes or until tender.
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CarrotCarrot
CornCorn
5
Combine 1/4 cup milk, flour, and cornmeal; stir well, and add to corn mixture in skillet. Cook, stirring constantly, until thickened and bubbly.
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CornmealCornmeal
All Purpose FlourAll Purpose Flour
CornCorn
MilkMilk
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Frying PanFrying Pan
6
Remove from heat.
7
Combine 1/2 cup milk, cottage cheese, and next 4 ingredients in container of an electric blender; cover and process until smooth.
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Cottage CheeseCottage Cheese
MilkMilk
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BlenderBlender
8
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.
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Cottage CheeseCottage Cheese
Cooking SprayCooking Spray
BreadcrumbsBreadcrumbs
ZucchiniZucchini
CornCorn
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Baking PanBaking Pan
9
Pour remaining 1/4 cup milk over mixture.
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MilkMilk
10
Bake, uncovered, at 325 for 1 hour.
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OvenOven
11
Let stand 5 minutes before serving.
DifficultyHard
Ready In45 m.
Servings4
Health Score15
Dish TypesLunchMain CourseMain DishDinner
Occasions4th Of JulySummer
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