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Zucchini Pie I

Zucchini Pie I

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Jane

Jane

Given to us by Aunt Helen who got it from a cousin. Origin unknown. It is delicious!!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a saucepan with enough water to cover, and boil until tender. Drain, and let stand in cold water for about 5 minutes, then drain.
  2. In a bowl, mix together eggs, sugar, flour, salt, margarine, evaporated milk, and vanilla. Add cooked zucchini. In a blender or food processor, blend until smooth and creamy (pudding like). Pour into unbaked pie shell, and sprinkle with nutmeg.
  3. Bake at 350 degrees F (175 degrees C) until knife comes out clean.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

J. Boulay
16

J. Boulay

8/11/2006

I've made this pie a few times now, my friends and family love it! They could've never guessed what was in it, it tastes a lot like pumpkin pie. I do cut the sugar back to 1 1/2cup and its still plenty sweet. I also add 1tsp of pumpkin pie spice to the mixture while its proccessing instead of the nutmeg.

FARMERLOU1
11

FARMERLOU1

9/24/2005

WOW! I too have a household of zucchiniphobes! My family(& I) loved this recipe. I baked it a little longer as the knife never DID come out clean but took it out of the oven after 1.5 hrs to prevent the crust from burning. The pie set lovely as it cooled on the counter & though my family preferred to call it "Harvest Pie" rather that the "Z" word I am planning to make this again for Thanksgiving.. zucchini is very easy to grow & versatile in the kitchen. Bon Apetit!

MyVintageMommy
8

MyVintageMommy

7/16/2007

This was very good. I baked it for 1 hr and 10 minutes. There was enough filling for 2 pies. I don't know how you would fit this all in 1 9'' pie crust. Also I only had 1 1/2c of condensed milk so I used 1/2 c of whole milk and didn't notice a differerence. Thanks for another good zucchini recipe.

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