Zucchini Bread Pudding

And now a moment from summers past…figuring out what to do with all the zucchini coming in at once. I like zucchini. I like to grow zucchini. It’s easy and as an added bonus it appears to be the one thing the deer did not eat out of my garden. Due to stay at homing I planted som elf my garden early. I might have planted some of my zucchini too early. Then in a moment of panic I planted more a month later. The specimens planted last have had much more yield than the early plants. So the moral is don’t try and rush Mother Nature.

All that being said, I am now getting zucchini faster than I can keep up with. To top it off I don’t have an inch of space in my freezer so I need to cook it and eat it in real time. So tonight I made up a new recipe that was quite yummy, using a bit of leftover baguette and leftover caramelized onions. The dish was the perfect meal, no need for any meat.

2 zucchini about 6-8 inches. Quartered and diced into 1/2 inch cubes

Fresh thyme leaves- about 10 stems pulling the leaves off

10 inches of French bread cubes

3 eggs- beaten

1/3 cup of half and half

1/2 cup caramelized onion

1/4 cup Parmesan

1/2 cup shredded gruyere cheese

2 shakes of red pepper flakes

Preheat oven to 350°

In a non-Stick fry pan on medium high heat place the zucchini in a single layer and cook for five minutes Without stirring. Sprinkle black pepper over while cooking, but not salt. At the five minute mark stir, add the thyme and cook another five minutes or until the zucchini is browned. Turn the stove off and let zucchini cool.

While the zucchini is cooking mix together the eggs, half and half, red pepper flakes in a big bowl and add the bread. Stir around so that the bread can soak up the liquid. Add the onions and cheeses.

When the zucchini is cooled add it to the bread mixture and place in a greased shallow baking dish. You can do all this part in advance and just chill the unbaked dish if you want.

Bake for 25-30 minutes until golden brown if you do it right away add about ten Minutes to the cooking if you are cooking it cold from the fridge.

Enjoy this non-Covid moment as if were any previous summer.

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