Sharing savory puddings is an excellent culinary solution when you’re unsure what to prepare for lunch or dinner. This vegetable and ricotta pudding is perfect for summer—light, tasty, and economical. Using seasonal vegetables like zucchini, spinach, and carrots, this dish is simple to prepare and ready in no time to delight your family.
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Process all the cooked vegetables to create the base of the pudding.
In a bowl, combine the processed vegetables with the previously beaten eggs, ricotta, and season with salt and pepper. Mix well until you achieve a homogeneous batter.
Pour the mixture into your chosen mold, which has been lightly greased with oil beforehand.
Sprinkle the surface of the pudding with grated Parmesan cheese.
Bake in a preheated oven at 180°C (350°F) for about 10 minutes, until the top is golden.
You can use any seasonal vegetables you have on hand, such as broccoli or bell peppers, to customize the flavor.
For a richer flavor, add a pinch of nutmeg or garlic powder to the mixture.
Let the pudding cool slightly before slicing to ensure it holds its shape.
Can I use other types of cheese instead of Parmesan?
Yes, you can substitute Parmesan with Pecorino Romano or any other hard cheese of your choice.
Can I make this pudding ahead of time?
Yes, you can prepare the pudding in advance and store it in the refrigerator. Reheat it in the oven or serve it cold.
Can I make this recipe dairy-free?
You can substitute ricotta with a dairy-free alternative and use nutritional yeast instead of Parmesan for a dairy-free version.
What can I serve with this pudding?
This pudding pairs well with a fresh green salad or a light soup for a complete meal.
Can I freeze the pudding?
Yes, you can freeze the pudding after baking. Let it cool completely, wrap it tightly, and store it in the freezer for up to 2 months.
