Budín de zapallitos – baked courgette pudding
A soft bake of grated courgette fried with onion and set with eggs, milk and grated cheese, cooked until golden on top. It is eaten warm or cold, often with a salad, and is also made with chard or pumpkin.
- 1 h 20Time
- 32 minHands-on
- 4Portions
- 20 gprotein per portion
- 370kcal per portion
Ingredients for 4 portions
- 1 tbspButter, for the tin
- 6 tbspBreadcrumbs
- 4Round courgettes
- 1Yellow onion
- 2 tbspRapeseed oil
- 4Eggs
- 200 mlMilk
- 100 gGrated cheese
- to tasteSalt
- to tasteBlack pepper
- to tasteNutmeg
Method
- Heat the oven to 180 °C. Butter a loaf tin or ovenproof dish of about 1.5 litres and dust it with a third of the breadcrumbs.
- Wash the courgettes and grate them coarsely, skin and all. Finely chop the onion.
- Heat the oil in a large frying pan and fry the onion for 3 minutes. Add the courgette and cook over a medium-high heat, stirring, for 8–10 minutes, until soft and almost all the liquid has evaporated. Leave to cool slightly.
- Beat the eggs in a bowl with the milk, grated cheese and the rest of the breadcrumbs. Season with salt, pepper and nutmeg.
- Stir the courgette into the egg mixture, pour it all into the tin and smooth the top.
- Bake in the middle of the oven for about 40 minutes, until set in the centre and golden on top.
- Leave to rest for 10 minutes before turning out or cutting into slices.
