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Zucchini pudding


  • Toss the zucchini with the salt in a colander and set aside to drain for about 45 mins. Then drain and squeeze dry handfuls at a time.
  • Preheat oven to 190°C fan forced (210°C normal).
  • To make the white sauce, melt the butter in a large heavy-bottomed pot. Add the flour and gently cook, continually stirring with a wooden spoon.
  • Then add the hot milk all at once and whisk vigorously.
  • Remove from the heat and add the parmesan, parsley, beaten eggs and a good grinding of pepper. Whisk well.
  • Heat a little oil in a heavy-bottomed pan and gently saute the onion until reasonably tender.
  • Add the zucchini and cook, continually stirring.
  • Then add the sauteed zucchini to the sauce and, mix well. Taste for seasoning.
  • Spray a gratin (or any oven) dish with oil, pour in the pudding mixture and cook in the oven for about 30 mins until golden and puffed.
  • Serve as an accompaniment to a simple meat dish or with a simple salad on the side as a light lunch.


  • 1 kg medium zucchini, coarsely grated
  • 2 tspn sea salt
  • 4 heaped tbsp unsalted butter
  • 4 heaped tbsp plain flour
  • 1 cup hot milk
  • ½ cup freshly grated parmesan
  • 1 heaped tbsp chopped fresh parsley
  • 4 eggs, beaten
  • freshly ground pepper
  • olive oil
  • 1 onion, finely chopped
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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