Zucchini Pudding

Ingredients

• Zucchini1/2 count (100 g)
• Egg1 count (55 g)
• Garlic1/2 clove (2 g)
• Parmesan Cheese2 tablespoon (10 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the zucchini and chop the garlic.

2. 2

   Step 2

   Heat a pan over medium-high heat.

3. 3

   Step 3

   Once heated, add the oil and the vegetables with a pinch of salt. Stir-fry for 5-7 minutes until softened.

4. 4

   Step 4

   Remove and use a food processor or a blender until you have a paste.

5. 5

   Step 5

   Preheat the oven to 356 °F (180 °C).

6. 6

   Step 6

   In the meantime, put the zucchini mixture with the egg and Parmesan cheese in a bowl. Mix well.

7. 7

   Step 7

   Then fill the gently oiled molds with the mixture.

8. 8

   Step 8

   Bake (or take to the air fryer) at 356 °F (180 °C) for about 10-15 minutes.

9. 9

   Step 9

   Remove from the oven, let sit for a bit and then remove from the mold and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini Pudding can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.