Gluten-Free Zucchini Pie Filling

1. 1

   Bring a large pot of lightly salted water to a boil. Add the zucchini and cook uncovered until tender, about 5 minutes. Drain and cool. Process cooled zucchini in a blender until smooth; measure out 2 cups zucchini puree.

2. 2

   Stir the 2 cups zucchini puree, evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg together in a bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.