zucchini pie filling
(2 ratings)
I created this recipe from zucchini cobbler filling. I wanted it as close to apple pie filling as I could get and after several botched attempts I struck pay-dirt! My friends are amazed, they can't believe it's zucchini!
(2 ratings)
prep time
1 Hr
cook time
10 Min
method
Refrigerate/Freeze
Ingredients For zucchini pie filling
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24 cabout 24 cups of peeled, seeded, and sliced zucchini
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2 clemon juice
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2 3/4 cwhite sugar
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1 1/2 cbrown sugar, firmly packed
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4 1/2 tspcream of tartar
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2 Tbspcinnamon
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3/4 tspnutmeg
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3/4 tspcaradom
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3/4 tspground cloves
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3/4 tspallspice
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3/4 tspginger
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1 Tbspvanilla
How To Make zucchini pie filling
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1Wash and peel zucchini. Cut in half, scoop out seeds (a melon baller works great for this or a large metal serving spoon) and then cut into slices about 1/4 inch thick. I try to make them look like apple slices.
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2Place zucchini into a pot, add the lemon juice and bring to a boil, then simmer and cook for 15 - 20 minutes. I like them a greenish color, not quite transparent though.
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3Add remaining ingredients. Tip: While the zucchini is simmering combine the remaining ingredients in a bowl.
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4Cook for about 3 - 5 minutes, or til thickish looking. -
5I updated this recipe to reflect the new guidelines regarding canning of squash which is not deemed safe. I would freeze this as you would apple pie filling.
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6Use as you would homemade apple pie filling.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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