Squash Pudding

This recipe could make someone learn to like zucchini and yellow squash. It goes great with Mexican foods or with just about anything.

4 cups chopped squash (combination of zucchini and yellow squash)
1 egg, beaten
1 cup grated cheese (Cheddar/Monterey jack)
Salt & pepper to taste
1/2 to 1 teaspoon cumin
1 cup crushed crackers (Ritz or Club crackers work well)
1/2 cup butter, melted

Cook zucchini in boiling water until crisp tender. Drain and
lightly mash. Add cheese, egg, cracker crumbs and butter. Mix well. Add cumin and salt & pepper.
Pour into a well greased oven-proof dish and sprinkle with
extra cheese if desired. Bake at 350 or until pudding thickens, about 15-20 minutes.

Recipe Summary:
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30 Minutes
Rating: 5 of 5 stars

Other recipes by The Inn at Merridun:
Eggplant With Spicy Tomato Sauce

Recipe Provided By:
The Inn at Merridun
Union, SC

Detailed Listing | Website

Union Bed and Breakfast Inns