The legend of the multiplying zucchini is everywhere… don’t leave your door unlocked in summer, or you will find boxes of zucchini piled high! 😉
Well, if that’s the case for you – I have a recipe that will make you want more!
OK, it’s basically pumpkin pie, but who cares? Zucchini needs used, and here’s a good way to use it!
First, you wash the zucchini, and cut it into chunks. Big chunks are fine. If there’s big seeds, maybe scrape ’em into the trash. No need to peel.
Then you plop them in a big ‘ole kettle, and put some water with ’em, and let ’em cook till tender.
Drain off the water, dump ’em in a blender, and give ’em a whirl. Actually, give ’em several whirls – you really want the puree smooth.
Then it’s ready to use.
I hope you enjoy this recipe! It is my favorite way of using zucchini, and my family’s favorite way of eating it!
- 1 pie crust, unbaked
- 1 cup zucchini puree
- 1¼ cup milk
- 1 cup sugar
- 2 eggs
- 1 tsp. cinnamon
- 1 TBS flour
- ¼ tsp. cloves (optional)
- ¼ tsp. nutmeg (optional)
- Place all ingredients into a blender and blend well.
- Pour into a 9 inch pie shell.
- Bake at 350* for 1 hour.