SUMMER SQUASH PUDDINGSubmitted by: BUDGETMAW
Introduction(from The New Elegant But Easy Cookbook by Marian Burros and Lois Levine) (from The New Elegant But Easy Cookbook by Marian Burros and Lois Levine)
2 lbs zucchini
3 T sour cream
2 eggs, beaten
salt and pepper to taste
The original recipe calls for yellow or summer squash, but I can frequently get big zucchini cheap at the Farmers Market during the summer. Two big zucchini at 50 cents each would yield at least 2 pounds. You might want to peel the zucchini and/or remove the seeds if they are really big.
With a dollar's worth of zucchini, this would cost about $1.30, or 45 to 65 cents per serving.
To make ahead, cover and refrigerate after putting it in the baking dish. Remove from the fridge and let sit out for about 30 minutes, to come to room temperature. Then bake as usual.
Serving Size: 2 to 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user BUDGETMAW.