Zucchini Pie I

Zucchini Pie I

Jane 0

"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

Serving size has been adjusted!

Original recipe yields 8 servings



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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  • Prep

  • Cook

  • Ready In

  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

J. Boulay

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.

Louise Genge Stewart

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!


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.