Squash and Squash Flower Pudding

Name: Squash and Squash Flower Pudding
Yield: 6 servings
Cuisine: French
Ingredients: 2 pounds small yellow summer squash, scrubbed; ⅓ cup white rice; 2 tablespoons olive oil; 1 large onion, coarsely chopped; 1 large garlic clove, minced; 3 eggs; 3 ounces Parmesan cheese, grated (¾ cup); ¾ teaspoon salt; White pepper; 8 large basil leaves, slivered (about 2 tablespoons), plus sprigs for garnish; A few small squash flowers for garnish; A few small squash flowers for garnish

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This adaptation of a traditional Niçois specialty includes yellow summer squash, squash blossoms, and a thickening of rice, eggs, and cheese. The saffron-golden dish is sunny, casual, straightforward—ideal for a rustic buffet. The soft bites of squash flower hidden in the rather firm, moist pudding lend a sweet, fresh flavor.

Ingredients

2 pounds small yellow summer squash, scrubbed
⅓ cup white rice
2

Asia
Europe
Americas
Italy
France
India
United States
Mexico
Side dish
Gluten-free
Vegetarian
Summer
Winter
California
Mediterranean
Central America

Method

Drop squash into boiling salted water; continue boiling until just tender, about 4–5 minutes. Lift out with tongs; drop in cold water. Add rice to boiling water and cook until tender, about 10 minutes. Drain rice and trim squash.
Heat oil in skillet over moderate heat and sauté onions until softened, about 5 minutes. Add garlic and stir for a minute. Transfer t