The Best Zucchini Pie Recipe You’ll Ever Try
Summer is here and gardens are in full bloom, including the zucchinis! While it’s great to have a plentiful harvest, it can be overwhelming to find ways to use up all that zucchini. That’s where this recipe comes in – it’s the perfect way to use up those extra zucchinis and have a delicious dessert at the same time!
This zucchini pie recipe is perfect for those who have a sweet tooth, but want to sneak in some veggies too. Firstly, preheat your oven to 375°F. While it’s heating, prepare your pie crust. You can either make one from scratch or use a store-bought crust. Then, in a mixing bowl, mix together sugar, cinnamon, and flour. Next, add in your freshly grated zucchini and lemon juice, and mix everything together well. Pour the mixture into the pie crust and bake for about 40-45 minutes.
The result is a sweet and delicious pie that you can pass off as an apple pie! The zucchini blends in so well with the cinnamon and sugar that no one will ever know. Plus, it’s a great way to sneak in some veggies for the kids or for those who are picky eaters.
One bonus tip for this recipe is that you can actually freeze the unbaked pies for later use. Simply prepare the pie as instructed, but stop before putting it in the oven. Instead, wrap it in plastic wrap and then in aluminum foil. Label the date and freeze. When you’re ready to bake, let it thaw in the fridge overnight and then bake as usual. It’s a great way to have a quick and delicious dessert on hand without all the work!
Another great thing about this recipe is its versatility. You can add other fruits to the pie as well for a different flavor, such as cranberries or blueberries. You can also play around with the spices and adjust according to your own taste. Use this recipe as a base and get creative with your own additions!
Zucchini Pie (Mock Apple Pie)
Ingredients
Pie Filling
- 4-6 cups cubed/sliced zucchini peel and cut lengthwise, scoop out seeds, slice like apples or cube them in 1/2" chunks
- 1 pie shell you can make your own or I just purchase the ones in the fridge/freezer section
- 1 ¼ cups sugar
- 1 ½ tsp cinnamon
- 1 tbsp butter
- dash nutmeg
- 1 tbsp lemon juice
- 2 tbsp flour
- 1 ½ tbsp cream of tarter
- dash salt
Topping Mixture
- ¾ stick butter
- ½ cup sugar
- 1 cup flour
Instructions
- Cook the 4-6 cups of zucchini in a small amount of water and then drain the water once the zucchini turn a clear color. (about ten minutes)
- Mix together the rest of the pie filling ingredients into the cooked zucchini and pour into the unbaked pie shell.
- Add all of the topping ingredients together and mix until chunks form into a crumble.
- Place the crumbled pie topping onto the unbaked pie.
- Bake at 375℉ for 45 minutes or until top is crispy golden brown.
Overall, this zucchini pie recipe is a must-try for anyone looking to use up all that extra zucchini from their garden. It’s a great way to sneak in some veggies and have a delicious dessert all in one. Plus, it’s versatility makes it perfect for those who want to get creative in the kitchen. I’ve taken it to all those potlucks through the years with no one knowing so I promise it’ll be a hit with the neighbors! Give this recipe a try and let us know what you think!
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