Zucchini Pie Recipe

Name: Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Zucchini; 1-1/2 teaspoon Cream Of Tartar; Dash Of Salt; 2 Tablespoons Flour; 1 Tablespoon Lemon Juice; 1-1/4 cup Sugar (or Less); Dash Of Nutmeg; 1-1/2 teaspoon Cinnamon; 1 teaspoon Butter; 1 9-inch Unbaked Pie Shell

Servings: persons

4 cups Zucchini
1-1/2 teaspoon Cream Of Tartar
Dash Of Salt
2 Tablespoons Flour
1 Tablespoon Lemon Juice
1-1/4 cup Sugar (or Less)
Dash Of Nutmeg
1-1/2 teaspoon Cinnamon
1 teaspoon Butter
1 9-inch Unbaked Pie Shell

1
Peel zucchini, cut lengthwise and scoop out seeds. Slice to resemble apple slices.
2
Cook zucchini 10 minutes in a small amount of water and drain.
3
Mix cream of tartar, salt, flour, lemon juice, sugar and spices with zucchini.
4
Pour into unbaked pie shell and dot with butter. Top with crumb topping.
5
CRUMB TOPPING:
6
1/2 c. butter
7
1 c. flour
8
1/2 c. sugar
9
Mix together until crumbly and distribute evenly over pie filling. Bake at 375o for 45 minutes.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups Zucchini, 1-1/2 teaspoon Cream Of Tartar, Dash Of Salt, 2 Tablespoons Flour, and more.

Yes, Zucchini Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Pie

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