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Zucchini Apple Pie Recipe

Zucchini is one of those vegetables that you either have none of or too much of. Here is a recipe to use up the abundance of zucchini that you might have in your garden. It is very similar in taste to a classic apple pie but you are able to use up any extra zucchini that you might have lying around. Pre-cooking the zucchini is an important step that you do not want to skip as it helps with "disguising" the zucchini as apple slices. Watch this step carefully so you do not overcook the zucchini. You will have fun surprising your friends and family with this one!


Zucchini Apple Pie

Ingredients:
1 pie crust
2 medium zucchini
2 tablespoons lemon juice
1 pinch of salt
1 cup packed brown sugar
2 teaspoons cinnamon
teaspoon nutmeg
1 teaspoons cream of tartar
3 tablespoons all-purpose flour

Crumb Topping:
cup packed brown sugar
cup all-purpose flour
1 cup rolled oats
cup butter

Directions:

Preheat the oven to 400 degrees. Place the pie crust in a pie pan.

Wash and peel the zucchini. Slice each zucchini in half lengthwise and scoop out the seeds. Cut into quarters and slice thinly to resemble apple slices. Combine 4 cups of zucchini slices with the lemon juice and salt in a large bowl. Heat a large pan over medium-high heat on the stove. Transfer the zucchini mixture to the heated pan and cook until tender crisp. Watch not to cook too long or you will end up with mushy zucchini. Remove from heat and allow to cool.

In a separate bowl, combine the 1 cup of brown sugar, cinnamon, nutmeg, cream of tartar, and flour. Add the cooked zucchini to the flour mixture and mix well. Spread the filling into the pie shell.

Combine cup packed brown sugar, cup all-purpose flour, and 1 cup rolled oats in a bowl. Cut in cup butter with a pastry blender until the mixture resembles a coarse mixture. Spread the mixture evenly over the pie filling.
Bake the pie in the preheated oven for 40 minutes until the crust is golden brown.

Tastes delicious with a spoon of vanilla greek yogurt!

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Content copyright © 2013 by Megan Mignot. All rights reserved.
This content was written by Megan Mignot. If you wish to use this content in any manner, you need written permission. Contact Megan Mignot for details.



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