Zucchini Pie III

Zucchini Pie III

11 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m

“This pie tastes like apple pie.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie pan with one pastry pie crust.
  2. In a large bowl, stir together sugar, tapioca, salt, cinnamon, nutmeg and cornstarch. Add zucchini and lemon juice and blend well. Put mixture into pie crust. Dot with butter. Place second crust over pie crimping the edges together. Then brush top crust with milk and sprinkle with a little sugar if desired.
  3. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 50 minutes.

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Reviews (11)

Rate This Recipe


Yes, it tastes just like an apple pie...My husband and kids don't care for pie crust, so I used graham crackers for the bottom "crust" and oatmeal/cinnamon/brown sugar/melted butter combo sprinkled on the top(like an apple crisp). I sliced the zucchini with a mandolin slicer so it was paper thin, but I think I'll try regular slices next time, for more of an "apple wedge" kind of texture. I will also try to use smaller zucchini to avoid some of the seeds, but no one seemed to notice. I microwaved the zucchini for a few minutes and added it hot to the sugar/cinnamon mix. It does taste just like apple pie (or apple crisp) and I am looking forward to trying it with splenda to make it a little more diet friendly! Thanks for a great recipe Sonya!!



It doesn't say to peel the zucchini, so I didn't since I'm trying to learn to follow recipes and not to cupboard cook so much. Well, my mistake for not thinking clearly. It does taste very good and it does need to be peeled for visual appeal.



Awesome pie that fooled my entire family into thinking it was apple! Great use of garden zucchini. I used larger ones, peeled them and scooped out most of the seeds first. My normal apple pie recipe also calls for 1 T. orange juice concentrate which I added to this pie. DELISH!

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Amount Per Serving (8 total)

  • Calories
  • 334 cal
  • 17%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 45.3 g
  • 15%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 536 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Zucchini Cream Pie


next recipe:

Gluten-Free Zucchini Pie Filling