SUMMER SQUASH PUDDING

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.

Cut the squash into 1/2 inch thick slices and steam over boiling water until tender, about 7 to 10 minutes. Drain thoroughly. Puree in a food processor (or use a mixer) and drain again. You want to get as much of the liquid out as possible. (Save the liquid to use in soups.) Add sour cream, eggs and salt and pepper and mix until smooth. Pour into a shallow baking dish. Bake at 350 for about 30 minutes, or until the center is firm.

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.