Zucchini Bread Pudding

Zucchini Bread Pudding

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From: Diabetic Living Magazine

Use nonfat milk and egg product to create this low-fat, low-calorie vegetable side dish.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 Nonstick cooking spray
  • 2 medium zucchini, thinly sliced
  • ½ cup fresh or frozen whole kernel corn
  • 2 tablespoons olive oil
  • ½ cup chopped roasted red peppers
  • 1 tablespoon minced garlic
  • 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
  • 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley ?akes, crushed
  • 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
  • 5 cups 1-inch sourdough or Italian bread cubes
  • 4 ounces shredded Italian cheese blend
  • ¼ cup chopped pecans
  • 1¼ cups refrigerated or frozen egg product, thawed, or 5 eggs
  • 2 cups nonfat milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray; set aside.
  2. In a large skillet, cook and stir zucchini and corn in hot oil for 3 minutes. Stir in peppers and garlic; cook and stir about 2 minutes more or until zucchini is tender. Stir in basil, parsley and sage. Stir in bread cubes.
  3. Place half of the mixture in the prepared dish. Sprinkle with half of the cheese. Repeat the layers. Sprinkle with pecans.
  4. In a bowl, beat egg slightly; whisk in milk, salt and black pepper. Pour over bread mixture.
  5. Bake, uncovered, for about 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve warm.

Nutrition information

  • Per serving: 191 calories; 7 g fat(2 g sat); 2 g fiber; 22 g carbohydrates; 10 g protein; 86 mcg folate; 7 mg cholesterol; 3 g sugars; 532 IU vitamin A; 24 mg vitamin C; 132 mg calcium; 2 mg iron; 414 mg sodium; 241 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Folate (22% dv)
  • Carbohydrate Servings:

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