Zucchini Pudding

This, on top of whole wheat crackers, is a hit with the kids!

 Serves 6 to 7   Prep Time 20 minutes  Cooking Time 30 minutes

700 grams zucchini, chopped
1 dried bay leaf
3 tablespoons extra virgin olive oil
1/4 cup chopped fresh dill
1/2 cup cottage cheese
1/2 cup grated cheddar cheese
1 egg, lightly beaten
1 cup whole-wheat cracker crumbs
1 cup canned whole corn kernels
pinch of cayenne pepper

For the topping
5 whole wheat crackers, lightly crushed
1/2 cup grated Cheddar cheese

1  Boil chopped zucchini and bay leaf in water for 10 minutes. Drain well and remove bay leaf.

2  Preheat oven to 350ºF.

3  Mix drained zucchini and olive oil. Sprinkle fresh dill and continue mixing. Add cottage and Cheddar cheeses, egg, whole-wheat cracker crumbs, corn kernels, and cayenne pepper. Place in an oven-safe dish.

4  For the topping, mix crushed crackers with grated Cheddar, and sprinkle on top of baking dish to cover the zucchini mixture. Cover the dish with foil and bake for 30 minutes. Serve immediately

Tip: Never remove the skin of the zucchini—all the vitamins and minerals are in there! Also, you want the zucchini to be crunchy, so don't boil them too long since they'll go through another cooking process when baked.

Photography by David Hanson | Food Styling by Jun Jun De Guzman, assisted by Kat Jao | Prop Styling by Paulynn Chang Afable

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