A great way to showcase various cooked vegetables in a single, flavorful dish is by preparing this tasty vegetable pudding. While, like any recipe involving vegetables, it takes a bit of time to clean and cook them, this pudding is simple to make and turns out truly delicious. It's perfect for serving when you have kids at home who might not be fond of eating vegetables—this pudding offers a colorful and tempting plate they'll enjoy....
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Ingredients
Vegetables
carrots300g
zucchini400g
green beans300g
Cheese and Dairy
fresh cheese or mozzarella100g
milk250mL
grated Parmesan cheese50g
Eggs and Seasoning
eggs3
garlic, minced1clove
parsley, chopped1tbsp
basil, chopped2tbsp
salt
pepper
Nutrition (per serving)
Calories
88.7kcal (4.43%)
Protein
5.6g (11.16%)
Carbs
6.9g (2.5%)
Sugars
3.9g (7.84%)
Healthy Fat
1.5g
Unhealthy Fat
2.7g
% Daily Value based on a 2000 calorie diet
How to make Vegetable Pudding
Preparation
- Step 1
Wash the zucchini and slice them into thin rounds.
- Step 2
Peel the carrots, cut them into medium-sized sticks, and cook them in salted water until tender.
- Step 3
Clean the green beans and steam them until cooked.
Mixing and Layering
- Step 1
In a bowl, mix the eggs with the milk and grated Parmesan cheese. Add the minced garlic, chopped parsley, and basil, seasoning with salt and pepper.
- Step 2
Line a loaf pan with aluminum foil.
- Step 3
Place the zucchini slices at the base, then pour a ladleful of the egg and milk mixture over them.
- Step 4
Add half of the fresh cheese or mozzarella slices on top, followed by the cooked carrots.
- Step 5
Pour another ladleful of the egg and milk mixture, then layer the remaining cheese.
- Step 6
Finally, add the green beans and the rest of the egg and milk mixture.
Cooking and Serving
- Step 1
Cover the pudding with aluminum foil.
- Step 2
Bake in a preheated oven at 180°C (350°F) until firm.
- Step 3
Remove from the oven, let it cool slightly, and unmold.
- Step 4
Serve the pudding accompanied, if desired, by hot tomato sauce or cold mayonnaise sauce.
Nutrition (per serving)
Nutrition (per serving)
Calories
88.7kcal (4.43%)
Protein
5.6g (11.16%)
Carbs
6.9g (2.5%)
Sugars
3.9g (7.84%)
Healthy Fat
1.5g
Unhealthy Fat
2.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the vegetables are cooked until tender but not overly soft to maintain their texture in the pudding.
Use fresh herbs for a more vibrant flavor.
Let the pudding cool slightly before unmolding to avoid breaking it.
FAQS
Can I use other vegetables in this pudding?
Yes, you can substitute or add vegetables like bell peppers, spinach, or mushrooms based on your preference.
Can I make this pudding ahead of time?
Yes, you can prepare and bake the pudding ahead of time. Reheat it gently in the oven before serving.
What can I serve with this pudding?
You can serve it with hot tomato sauce, cold mayonnaise sauce, or a side salad for a complete meal.
Can I make this recipe dairy-free?
Yes, you can use dairy-free cheese and plant-based milk as substitutes.
How do I know when the pudding is done baking?
The pudding is done when it is firm to the touch and a knife inserted into the center comes out clean.
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