Sweet Zucchini Pie Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6-8 servings


  • 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
  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 cup cold butter

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.


  1. 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.
  2. For topping, in a bowl, combine the flour and sugars. Cut in butter until mixture resembles coarse crumbs. Sprinkle over zucchini mixture.
  3. Bake at 375° for 45-50 minutes or until topping is golden brown and filling is bubbly around the edges. Yield: 6-8 servings.
Originally published as Zucchini Pie in Country Extra July 2002, p23

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Reviewed Jul. 28, 2014

"Really good.....my husband thought he was eating apple pie. Thought it would be more like a crisp than a pie, but even without a bottom crust, it cut and served just like a piece of pie. Will definitely make this again!"

Reviewed Sep. 24, 2010

"Very good, tastes like apples! I might cut the brown sugar in half next time, it was a little sweet for me"

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