Cheddar-Zucchini Puff
Cheddar-Zucchini Puff offers a savory, cheesy flavor with tender zucchini and a crispy topping, perfect for a comforting vegetarian main or side dish for family meals.
Ingredients
Instructions
- In a medium saucepan, cook zucchini, covered, in a small amount of boiling water for 3 to 5 minutes or until tender.
- Drain well and spread evenly into an 8 x 1 1/2-inch round baking dish.
- In a bowl, combine sour cream, egg yolk, flour, onion salt, and pepper.
- Stir in shredded Cheddar cheese.
- In a separate bowl, beat egg white until stiff peaks form.
- Gently fold beaten egg white into the sour cream mixture.
- Spoon the mixture atop the cooked zucchini in the baking dish.
- In a small bowl, combine bread crumbs and melted margarine.
- Sprinkle the bread crumb mixture over the egg mixture.
- Bake in a 350°F (175°C) oven for 20 to 25 minutes or until golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the sour cream mixture. You can substitute Greek yogurt for the sour cream for a healthier option. If fresh zucchini is out of season, frozen zucchini can work in a pinch, just make sure to thaw and drain excess moisture. This dish can easily be made gluten-free by using almond flour instead of regular flour.
Serving Suggestions
This Cheddar-Zucchini Puff makes a delightful side dish to accompany grilled meats or a fresh salad. It pairs beautifully with Jo Ann'S Cheese Pie With Self Crust for a satisfying meal. For a vegetarian option, serve it alongside roasted vegetables or a quinoa salad. Garnish with fresh herbs like parsley or chives for added color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the puff in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and slightly crispy on top. Avoid microwaving, as it may make the texture soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar-Zucchini Puff contains roughly 486 calories, with 10g protein, 33g carbohydrates, and 36g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of vitamin A and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the zucchini and the sour cream mixture a day in advance. Simply assemble the dish and store it covered in the refrigerator. When ready to bake, let it sit at room temperature for about 15 minutes before placing it in the oven to ensure even cooking.
What can I use instead of Cheddar cheese?
You can substitute Cheddar with other cheeses like Monterey Jack or Gruyère for a different flavor profile. For a sharper taste, consider using aged Gouda. If you're looking for a dairy-free option, try a dairy-free cheese made from nuts, though the melting properties may vary.
Is this recipe suitable for freezing?
While it's best enjoyed fresh, you can freeze the unbaked puff. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to eat, thaw it in the refrigerator overnight and bake as directed. The texture may change slightly after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).