If you anything like me, I always get way more zucchini from my garden than I am able to use. Here is a great recipe the better half has been making to use some of it up. Anyone that likes apple pie, will love this recipe also. It is very difficult to tell a difference after it has been baked.
Those who attended the PPHA Picnic had the opportunity to try some of this unique recipe.
Zucchini “Apple” Pie
1 large zucchini (approx 4 cups) 1 ¼ cup sugar
1 dash of salt 1 ½ tsp. cinnamon
2 TBSP lemon juice 1 ½ tsp cream of tarter
1 dash nutmeg 3 TBSP flour
Use 1 large zucchini (tender enough to pierce the skin with your finger nail). Peel, quarter lengthwise, remove seeds, and slice crosswise. Place zucchini into saucepan, cover with water and cook until tender and crisp. Drain zucchini and toss with 2 TBSP of lemon juice & dash of salt. Mix 1 ¼ c. sugar, 1 ½ tsp. cinnamon, 1 ½ tsp cream of tarter, dash of nutmeg, and 3 TBSP of flour. Add zucchini to dry ingredients, and mix (will be runny). Pour into 9” pie crust. Add top crust and bake @ 400 degrees until crust is golden brown.
