Zucchini Pie

zucchinipieThe legend of the multiplying zucchini is everywhere… don’t leave your door unlocked in summer, or you will find boxes of zucchini piled high! ๐Ÿ˜‰
Well, if that’s the case for you – I have a recipe that will make you want more!

Zucchini pie.

Yep.


OK, it’s basically pumpkin pie, but who cares? ๐Ÿ˜€ ย Zucchini needs used, and here’s a good way to use it, right?

First, you wash the zucchini, and cut it into chunks. Big chunks are fine. If there’s big seeds, maybe scrape them into the trash. No need to peel.
Then you plop them in a big ‘ole kettle, and put some water with them, and let them cook till tender.
Drain off the water, dump them in a blender, and give ’em a whirl. Actually, give them 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! :)

Zucchini pie

Zucchini Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 pieces
Ingredients
  • 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)
Instructions
  1. Place all ingredients into a blender and blend well.
  2. Pour into a 9 inch pie shell.
  3. Bake at 350* for 1 hour.

ย 

One thought on “Zucchini Pie

  1. Kelly

    Just my opinion… Zucchini pie is this most overlooked pie out there! This is absolutely a first quality delish pie and simple to make! I prefer it after it has been in the frig overnight with or without whip cream. Total yumm.

    Reply

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