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Zucchini Pie Recipe

For the perfect way to use up all of that garden zucchini, try this recipe. It has such a wonderful sweet flavor!—Sandra Baldridge, Altamont, Kansas

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Zucchini Pie Recipe

Prep: 20 min. Bake: 45 min.

Yield: 6-8 Servings

20 45 65

Ingredients

2 cups water
4 cups sliced peeled zucchini
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1 teaspoon cream of tartar
Dash salt
TOPPING:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/2 cup cold butter

Directions

In a saucepan, bring water to a boil. Add zucchini; cook for 3 minutes. Drain and pat dry. In a bowl, combine the zucchini, sugars, flour, lemon juice, cinnamon, cream of tartar and salt. Transfer to a greased 1-1/2-qt. baking dish.
For topping, in a bowl, combine the flour and sugars. Cut in butter until mixture resembles coarse crumbs. Sprinkle over zucchini mixture.
Bake at 375° for 45-50 minutes or until topping is golden brown and filling is bubbly around the edges. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 326 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 145 mg sodium, 55 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Zucchini Pie in Country Extra July 2002, p23