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Zucchini Pudding

40 Minutes
20 Min Prep
40 Min Cook
Ever try zucchini pudding? You're in for a huge, creamy treat! Grab some Monterey Jack cheese, saltines and ground nutmeg and let's talk.
What You Need
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6 servings
Original recipe yields 6 servings
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese, divided
3 zucchini, finely chopped (about 4 cups)
14 saltine crackers, crushed (about 1 cup)
1/4 cup butter or margarine, melted
1 egg, beaten
1/4 tsp. ground nutmeg
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Let's Make It
1
Heat oven to 350ºF.
2
Mix 1-1/2 cups cheese and remaining ingredients until blended.
3
Spoon into 1-qt. casserole sprayed with cooking spray; top with remaining cheese.
4
Bake 15 to 20 min. or until thickened.
Kitchen Tips
Variation
Prepare using 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, mixing just 1-1/4 cups cheese with the zucchini, cracker crumbs, butter, egg and nutmeg. Spoon into prepared casserole, then continue as directed.
How to Use Zucchini
Even in late September, your garden and farmer's market are still offering a bumper crop of zucchini. Running out of ways to use it? Remember that zucchini is wonderful steamed, baked, sautéed, stuffed or stir-fried. Or, add it to a mixed green salad tossed with your favorite KRAFT Dressing. And don't forget - it makes a great addition to your favorite quick bread and muffin recipes!
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 12g
60%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 410mg
18%
Total Carbohydrates 10g
4%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 11g
22%
Vitamin A
20%
Vitamin C
10%
Calcium
30%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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