Zucchini Custard Pudding Recipe

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Ingredients:

Serving

Directions:

In a colander, combine the zucchini and salt.
Toss to mix and set aside to drain for 30 minutes.
In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
Add the bread crumbs, oregano, cheese and butter.
Beat until blended.
Squeeze any excess moisture from the zucchini and fold into the egg mixture.
Pour the mixture into baking dish and bake at 350º F.
For 40 minutes, until the custard is set.
Let stand for 10 minutes.
Serve warm or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	184.34 Kcal (772 kJ)
Calories from fat	105.18 Kcal
		% Daily Value*
Total Fat	11.69g	18%
Cholesterol	182.86mg	61%
Sodium	799.23mg	33%
Potassium	129.2mg	3%
Total Carbs	10.28g	3%
Sugars	2.46g	10%
Dietary Fiber	0.52g	2%
Protein	9.12g	18%
Vitamin C	0.9mg	2%
Vitamin A	0.1mg	2%
Iron	1.4mg	8%
Calcium	123.3mg	12%

Amount Per 100 g
Calories	137.35 Kcal (575 kJ)
Calories from fat	78.37 Kcal
		% Daily Value*
Total Fat	8.71g	18%
Cholesterol	136.24mg	61%
Sodium	595.5mg	33%
Potassium	96.27mg	3%
Total Carbs	7.66g	3%
Sugars	1.83g	10%
Dietary Fiber	0.39g	2%
Protein	6.79g	18%
Vitamin C	0.7mg	2%
Vitamin A	0.1mg	2%
Iron	1.1mg	8%
Calcium	91.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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