Summer Garden Pudding

• 1 1/2 medium zucchini, unpeeled and grated
• Vegetable cooking spray
• 1/2 cup minced onion
• 1 clove garlic, minced
• 3 cups fresh corn cut from the cob (about 6 ears)
• 1 1/4 cups shredded carrot
• 1 cup evaporated skimmed milk, divided
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons yellow cornmeal
• 1 cup 1% low-fat cottage cheese
• 2 eggs
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon fine, dry breadcrumbs

1. Press zucchini between paper towels to remove excess moisture. Set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 5 minutes or until tender. Add corn and carrot, and saute 5 minutes or until tender.
3. Combine 1/4 cup milk, flour, and cornmeal; stir well, and add to corn mixture in skillet. Cook, stirring constantly, until thickened and bubbly. Remove from heat.
4. Combine 1/2 cup milk, cottage cheese, and next 4 ingredients in container of an electric blender; cover and process until smooth. Add cottage cheese mixture to corn mixture; stir well. Stir in zucchini. Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray, and sprinkle with breadcrumbs. Spoon mixture into dish. Pour remaining 1/4 cup milk over mixture. Bake, uncovered, at 325u0b0 for 1 hour. Let stand 5 minutes before serving.

zucchini, vegetable cooking spray, onion, clove garlic, fresh corn, carrot, milk, flour, yellow cornmeal, cottage cheese, eggs, thyme, salt, freshly ground pepper, breadcrumbs

Taken from www.myrecipes.com/recipe/summer-garden-pudding (may not work)