Chilean zucchini loaf, or “budin de zapallo italiano,” is a savory baked dish that turns summer zucchini into a soft, custardy loaf bound with soaked bread, cheese, and a light onion sofrito. It works equally well as a light main dish or a side, and it’s especially popular in spring and summer when zucchini is at its best.
The texture can be rustic, with roughly chopped zucchini, or smooth and silky if the vegetables are grated or blended into the final mixture before baking.
How to Make Chilean Zucchini Loaf?
Chilean zucchini loaf combines sliced or grated zucchini with a soaked-bread and cheese base, sauteed with onion until the mixture is soft enough to bake into a golden, custardy loaf.
Nutritional Information
Each serving of Chilean zucchini loaf contains approximately 200 kcal, 15 g of carbohydrates, 10 g of fat, 10 g of protein, 3 g of fiber, 3 g of sugars, 40 mg of cholesterol, and 300 mg of sodium. (*)
(*) Values may vary depending on ingredients and portion sizes.
Homemade Budin de Zapallo Italiano Recipe
Prep time: 40 minutes
Cook time: 40 minutes
Servings: 4 people
Ingredients
- 3 zucchini
- 3 slices of white bread
- 100 g grated cheese
- 100 ml milk
- 1 onion, diced
- 1 garlic clove
- Olive oil
- Fine salt
- Black pepper
Instructions
- Wash the zucchini well and trim both ends; without peeling, cut lengthwise into quarters, then slice thinly and set aside. In a medium bowl, add the crumbled bread, pour in the milk, and let it soak for 30 minutes.
- In a large pan, add the diced onion, heat over medium heat, and saute for about 5 minutes, stirring until translucent; optionally add minced garlic and cook for one more minute.
- Add the sliced zucchini, mix everything together, season with salt and pepper to taste, and cook over medium heat for about 5 minutes or until the zucchini is tender and barely cooked. Preheat the oven to 180°C (356°F) for at least 10 minutes.
- Add the soaked bread, squeezed to remove excess milk, along with the grated cheese, and mix until you get a smooth, even mixture. Distribute into oven-safe dishes or clay molds and let rest for about 5 minutes. Optionally, top with an extra layer of cheese.
- Bake for about 15 to 20 minutes, until the cheese is golden and melted. Serve the zucchini loaf immediately, piping hot, on its own or alongside roasted potatoes or steamed rice.
Additional Tips
Add Ground Meat for a Heartier Version
Although this recipe is written meat-free, you can stir in 200 g of ground beef or a plant-based ground meat for an extra layer of flavor, adjusting the other ingredients slightly to keep the balance.
Make It Without Bread
For a bread-free option, swap the bread slices for 100 g of rolled oats or cooked rice mixed with the zucchini, onion, and cheese. This keeps the soft texture while offering a gluten-free alternative.
Adapt It for a Stand Mixer with Cooking Function
Heat a little olive oil at 100°C for 2 minutes on low speed, add the onion and garlic and saute at 100°C for 3 minutes on low speed. Add the sliced zucchini and cook at 100°C for 10 minutes on low speed. Soak the bread in milk until fully saturated, then add it along with the cheese, season to taste, and mix briefly before transferring to the oven.
| Substitution | Use instead of | Effect |
|---|---|---|
| Butternut squash or kabocha | Zucchini | Similar texture, slightly sweeter |
| Rolled oats or cooked rice | Bread | Gluten-free, still soft texture |
| Plant-based cheese and oat milk | Dairy cheese and milk | Vegan-friendly version |
| Whipped egg whites folded in | Standard mixture | Lighter, fluffier loaf |
Frequently Asked Questions (FAQs)
1. Can I use other types of squash?
Yes, zucchini can be swapped for other varieties like yellow summer squash, butternut squash, or kabocha, which offer a similar texture and natural sweetness, adjusting the cooking time based on their water content.
2. How do I get a fluffier loaf?
An effective way to improve the texture is to fold in two or three stiffly beaten egg whites. Add the yolks to the base mixture first, then gently fold in the whipped whites.
3. Is there a vegan version of this zucchini loaf?
The grated cheese can be replaced with a plant-based option, the milk with oat or almond milk, and any butter with melted coconut oil, keeping it completely free of animal products.
4. What goes well with this zucchini loaf?
Roasted potatoes, creamy mashed potatoes, white or brown rice, or even a fresh salad with a light vinaigrette. It also works as part of a main course alongside grilled chicken, baked fish, or veggie burgers.
5. Can it be frozen and reheated later?
Yes, it can be frozen baked and cooled, wrapped in plastic film or placed in an airtight container, for up to two months. Reheat in a low oven for about 15 minutes or in the microwave in short intervals.
What Is Chilean Zucchini Loaf?
Zucchini loaf is a home-style baked dish built around summer zucchini, softened bread, and melted cheese, prized for turning a humble, watery vegetable into a rich, satisfying dish without much fuss.
Origin of Zucchini
Although its wild ancestors originated in Mesoamerica thousands of years ago, the variety known today as zucchini was refined and selected in northern Italy in the late 19th century.
Did You Know?
Beyond being a delicious dish, Chilean zucchini loaf is an excellent nutritional choice, since it’s a low-calorie meal rich in vitamins A and C, potassium, and fiber.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Canned Jack Mackerel Loaf
- Chilean Pumpkin Cream Soup
- Chilean Marble Cake
- Chilean Cochayuyo Seaweed Burgers
