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Zucchini Pie

Zucchini Pie
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
6-8 ServingsPrep: 20 min. Bake: 45 min.

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
© Taste of Home 2013

2 of 2

Zucchini Pie (continued)

Directions (continued)

  • and filling is bubbly around the edges. Yield: 6-8 servings.
Nutrition 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.
© Taste of Home 2013