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
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
Heat oven to 350ºF.
Mix 1-1/2 cups cheese and remaining ingredients until blended.
Spoon into 1-qt. casserole sprayed with cooking spray; top with remaining cheese.
Bake 15 to 20 min. or until thickened.
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!
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.