Zucchini Pie Filling

This year’s garden has not yielded much, but the zucchini just keep coming. In an effort to find ways to use it up, my mom suggested zucchini pie that’s supposed to taste just like apple. So I made some up, put it in apple crisp and sure enough… it tastes just like apple!

This filling is supposed to go into a pie but worked equally well as an apple replacement in my apple crisp recipe.

 

Zucchini Filling

8 cups of peeled, seeded and sliced zucchini

Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.

Add:

1 1/4 cups sugar

2 Tbsp flour

1 1/2 tsp cinnamon

1 1/2 Tbsp cream of tartar

2 Tbsp lemon juice

1/8 tsp salt

1/4 tsp nutmeg

Toss to coat zucchini well. Pour into pie shell or into crisp and bake as recipe directs.

Crisp Recipe

3/4 cup oatmeal

3/4 cup brown sugar

3/4 cup flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 cup softened butter

Blend dry ingredients together and cut in butter until crumbly. Press half into bottom of lightly greased 8” baking pan. Reserve remaining to sprinkle to top of filling.  Bake at 375 for about 30-40 minutes.