I Was Just Kidding (Zucchini Again)   Leave a comment

Our last zucchini hurrah (for this year).

After all those main and side dishes, I remembered one more I like.  I don’t make it often, but if you are willing to make a pie crust, it is worth the effort.  If you have a lot of zucchini and you want a dessert that is not bread, muffins, or bars, this is for you.

Also, this is great for using up those stealth zucchinis that get too big.  Well maybe just one of them.  Or two.

Zucchini “Apple” Pie

4 cups sliced zucchini, cooked until tender crisp

2 T. lemon juice

dash salt

To prepare the zucchini for cooking, peel, cut in quarters lengthwise, seed, and slice crosswise.  They will be sort of apple-shaped.

Then mix in a bowl

1 1/4 cup sugar

1 1/2 tsp. cinnamon

1 1/2 tsp. cream of tartar

dash nutmeg

3 T. flour.

After this is mixed, add the zucchini and mix well.  It will be runny, but that’s OK.  Dump the filling into a large pie crust and dot with butter. Add the top crust and bake at 400 forty minutes or until golden brown.

I’d serve this warm with ice cream. See how many people you can fool.

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Posted August 4, 2014 by swanatbagend in food

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