Zucchini Apple Pie Filling

This year instead of freezing sliced zucchini to make apple crisp with, (see that recipe HERE) I made the pie filling and froze it instead. Now I have pie filling for a quick and easy dessert whenever I have a need (or a horrible sweet tooth…).

Here’s how you do it:

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. Put back into pot.

Stir together and then add in:

1 1/4 cups sugar

2 Tbsp Instant Clear Gel

1 1/2 tsp cinnamon

1 1/2 Tbsp cream of tartar

1/8 tsp salt

1/4 tsp nutmeg

Pour in:

2 Tbsp lemon juice

1/2 cup apple juice

Cook over med-high heat until thick and bubbly.

After it cools, place into freezer containers and place in freezer.