Sweet Zucchini Pie
TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 6-8 servings.
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
Ingredients
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2 cups water
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4 cups sliced peeled zucchini
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1/2 cup packed brown sugar
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1/2 cup sugar
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2 tablespoons all-purpose flour
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2 tablespoons lemon juice
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2 teaspoons ground cinnamon
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1 teaspoon cream of tartar
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Dash salt
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TOPPING:
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1 cup all-purpose flour
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1/4 cup packed brown sugar
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1/4 cup sugar
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1/2 cup cold butter
Directions
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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.
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2.
For topping, in a bowl, combine the flour and sugars. Cut in butter until mixture resembles coarse crumbs. Sprinkle over zucchini mixture.
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3.
Bake at 375° for 45-50 minutes or until topping is golden brown and filling is bubbly around the edges.
Nutrition Facts
1 piece: 326 calories, 12g fat (7g saturated fat), 31mg cholesterol, 145mg sodium, 55g carbohydrate (40g sugars, 1g fiber), 3g protein.
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