Zucchini Pudding

from Padma Lakshmi

2 lb. zucchini, chopped
2 fresh bay leaves
8 TBS (1 stick) butter, sliced
1/2 cup snipped fresh dill
1 1/2 cups grated mild cheddar cheese
3 oz. soft goat cheese
1 large egg, well beaten
1 cup crushed saltines (about 20 crackers)
10 additional whole crackers
1/2 cup canned or fresh cooked sweet corn kernels
1/4 tsp cayenne
salt and freshly ground black pepper

Boil the zucchini and bay leaves in water for 15 to 20 minutes. Drain and discard the bay leaves.

Preheat the oven to 350F.

Scatter the butter slices in a 9-inch flat baking or gratin dish.

Add the zucchini to the butter, mashing it in. Stir in the dill.

Add 1 cup of shredded cheddar to the zucchini and continue to stir. Add he goat cheese, beaten egg, crushed saltines (reserving the 10 whole crackers for the top crust), sweet corn, and cayenne.

Crumble the reserved crackers into a bowl and mix with a 1/2 cup f cheddar cheese. Sprinkle this over the top to form a crust.

Cover the dish with aluminum foil and bake for 25 minutes, uncovering for the last 5 to 6 minutes so the top browns. The pudding should be bubbling just under the surface. Let it rest in the turned-off oven until ready to serve.

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