Monday, June 19, 2006

Zucchini Pie

This recipe uses those zucchinis that get missed in the garden until they're too big to use for much else. Makes filling for a 9" 2 crust pie.

8 cups of peeled and sliced zucchini (slice as you would apples, removing all seeds)
1-1/2 cups sugar
1/2 cup flour
1 cube butter
1/4 tsp. nutmeg
1-1/2 tsp cinnamon
2/3 cup fresh lemon juice (I use Minute Maid frozen juice)

Mix all together and cook on stovetop for 30 minutes. Bake using your favorite 2 crust pie crust recipe at 400 degrees for 50-60 minutes until crust is nice and brown.

I make the filling ahead of time as the zucchinis become available and freeze it. Just thaw when you get a hankering for "apple" pie.

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