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After returning home yesterday from a short trip for work, I immediately checked the progress of my backyard garden and found the first ripe zucchini of the season. Unfortunately, it was beyond the prime picking window and had grown to mammoth size. Since large zucchini are not best suited for my favorite summertime dish, fried zucchini, I opted to transform it into another personal favorite, Zucchini Pie.
I can’t take credit for this recipe as I did consult with my Aunt, but I did make a few slight changes that turned out to be positive in the end. View the full recipe after the jump.
Zucchini Pie (makes 1 pie)
Ingredients:
1 Store-bought, deep-dish pie crust
2 Cups – Fresh Zucchini (Shredded, use cheese grater)
2 Cups – Fresh Zucchini (Shredded, use cheese grater)
2 Eggs
2 1/4 Tablespoons – Butter (melted)
1 1/2 Teaspoon – Cinnamon
1/2 Teaspoon – Nutmeg
1/2 Teaspoon – Vanilla Extract
1 1/2 Cups – Sugar
1 Can – Milnot (12 oz.)
6 Tablespoons – AP Flour
Mix ingredients together and fill pie shell. Bake for 15 minutes at 425 degrees, then for an additional 30-40 minutes at 350 degrees. It may take a little longer before the pie will start to firm up in the middle. *Note: To avoid burnt crust, place aluminum foil around the edge of your pie for the entire baking process.
If you decide to try out this recipe, leave some comments/suggestions below!