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Vegetarian, Americas

Zucchini budín with green salad

Zucchini budín is a soft, savory Chilean bake made with zucchini, eggs, and cheese, served alongside a green salad. For 4 people, it takes about 1 hour and stays easy to make, at roughly €1.70 per serving. The trick is salting the zucchini first to drain out their water, so the budín holds together when sliced.

A zucchini budín like they make in Chile, a soft, savory bake with eggs and cheese, served with a green salad.

Zucchini budín with green salad
Total time
1 h
Difficulty
Easy
Cost per person
€1.70
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Zucchini budín sits somewhere between a gratin and a savory flan. The zucchini melts into an egg and cheese custard, while a little flour gives it just enough structure to slice into clean portions. The top turns golden and slightly crisp, while the inside stays soft, almost creamy, with the mild zucchini flavor lifted by a touch of nutmeg.

This is a spring and summer dish, perfect when zucchini is everywhere and you want a light, meat free dinner. Mon Chou suggests it for a weeknight just as easily as a lazy Sunday, kids tend to love it for the melted cheese, and the green salad on the side adds exactly the freshness it needs.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 1 kg
  • Onion 2
  • Green salad 1
  • Parsley 0.5 bunch

Dairy

  • Eggs 5
  • Shredded cheese 150 g
  • Milk 15 cl

Pantry

  • Flouroften in the pantry 3 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the zucchini into cubes, salt them and let them drain for ten minutes, then pat them dry. 10 min

    Press them in a kitchen towel, they release a lot of water.

  2. Sauté the sliced onion, then the zucchini, in the olive oil until golden. 12 min

    Cook over high heat so they don't just steam.

  3. Whisk the eggs with the milk, flour, half the cheese, parsley, nutmeg, salt and pepper.

    A whisk is all you need for a smooth batter.

  4. Mix with the vegetables, pour into a buttered baking dish, sprinkle with the rest of the cheese and bake at 180°C. 35 min

    The top should be golden and firm to the touch.

  5. Let it cool slightly and serve with the dressed salad.

    The budín holds together better warm than piping hot.

Our tips to get it right

  • Shred the cheese yourself instead of buying pre shredded cheese, it melts better and browns more evenly on top.
  • Use a wide baking dish rather than a deep one, the budín cooks more evenly and the top gets nicely golden.
  • Always let the budín rest for a good five minutes out of the oven before cutting it, the slices hold together much better.

The variations

  • Swap part of the zucchini for sliced leeks for a milder version toward the end of summer.
  • Stir diced ham into the batter for a heartier, non vegetarian version.
  • For impatient kids, cut the zucchini smaller and shave five minutes off the baking time, the budín will turn out a bit softer.

What to serve it with

  • A salad of ripe tomatoes
  • Toasted country bread
  • A glass of homemade lemonade

Storage

The budín keeps 2 to 3 days in the fridge in a closed container. It freezes well once cooled, in individual portions. Reheat it in the oven at 150°C to keep it soft, rather than the microwave, which makes it rubbery.

Questions about this dish

Can you make zucchini budín ahead of time?

Yes, you can bake it the day before and reheat it gently in the oven. It actually holds together a bit better once it's cooled and been reheated, so the slices come out cleaner.

What cheese works best for this budín?

A classic shredded cheese like Swiss or Gruyère works perfectly. You can also mix in a little Parmesan for more flavor.

Why do you need to drain the zucchini before cooking?

Zucchini holds a lot of water, which would make the budín too wet and hard to slice. Salting draws that water out before it goes into the oven.

Is zucchini budín good for kids?

Yes, it's a soft, mild dish thanks to the melted cheese, with no chunks of meat or strong spices. The texture, close to a savory flan, usually goes over well with kids.

How long does it take to make a zucchini budín with a green salad?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a zucchini budín with a green salad?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zucchini budín with a green salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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