Recipe

Boiled Zucchini Pudding With Tomato Coulis Recipe

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Ingredients

Directions

Step #1 Slice one zucchini thinly lengthwise; cut the other in small pieces.
Step #2 Cook the slices in boiling water for 2 mins, rinse in cold water, drain thoroughly.
Step #3 Grease four small oven proof bowls (circa 200 ml contents each) & line with zucchini slices.
Step #4 Clean leek & cut into thin rings.
Step #5 Heat butter on low heat; add leek & zucchini pieces & cook covered for about 5 mins; stir every once in awhile.
Step #6 Drain thoroughly.
Step #7 Blend leek/zucchini mixture, yoghurt, egg, egg yolk, one clove garlic, thyme, & flour until smooth.
Step #8 Add pepper to taste.
Step #9 Divide over zucchini-lined bowls.
Step #10 Cover up with aluminium foil wrap; pierce the foil wrap to allow steam to escape.
Step #11 Put in a wide oven dish; add hot water to dish until bowls are submerged for about 3/4 of their height.
Step #12 Put into pre-heated oven (175 deg C, 350 deg F) & cook this until firm (circa 30-40 mins).
Step #13 Allow to cool.
Step #14 Cut tomatoes into small pieces.
Step #15 Juice lemon.
Step #16 Blend tomatoes, sugar, one clove garlic, tomato paste, lemon juice, basil, & olive oil until smooth; add pepper to taste.
Step #17 Store in fridge.
Step #18 Carefully turn bowls onto plates & release a pudding on each.
Step #19 Stir sauce & pour around pudding.
Step #20 Serve.
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