Zucchini Pie I

Zucchini Pie I

14

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

Ingredients

1 h 15 m {{adjustedServings}} servings 532 cals
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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:
  • 65 mg
  • 22%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

14
  1. 17 Ratings

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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 sti...

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 pre...

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 m...