Summer Garden Pudding

Ingredients

• 1.3 cups carrots shredded
• 3 cups corn cut from the cob fresh ( 6 ears)
• 1 tablespoon breadcrumbs dry fine
• 2  eggs 
• 1 tablespoon flour all-purpose
• 1 tablespoon thyme leaves fresh chopped
• 1 clove garlic minced
• 1 cup curd cottage cheese 1% low-fat
• 0.5 cup onion minced
• 0.3 teaspoon pepper freshly ground
• 0.3 teaspoon salt 
• 1 cup evaporated skimmed milk divided
• 1.5 tablespoons cornmeal yellow

Equipment

• frying pan
• paper towels
• oven
• blender
• baking pan

Directions

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.
3. Add onion and garlic; saute 5 minutes or until tender.
4. Add corn and carrot, and saute 5 minutes or until tender.
5. Combine 1/4 cup milk, flour, and cornmeal; stir well, and add to corn mixture in skillet. Cook, stirring constantly, until thickened and bubbly.
6. Remove from heat.
7. Combine 1/2 cup milk, cottage cheese, and next 4 ingredients in container of an electric blender; cover and process until smooth.
8. 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.
9. Pour remaining 1/4 cup milk over mixture.
10. Bake, uncovered, at 325 for 1 hour.
11. Let stand 5 minutes before serving.