- Feb 5, 2002
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If you try this let me know.
Everyone that has tried it really liked it.
Enjoy!
Zucchini Pie
2 cups cooked mashed zucchini
1 egg
2 tablespoons of flour
1 teaspoon of vanilla
1 cup of sugar
1 cup of milnot
1&1/2 tablespoons of soft butter
1 unbaked pie shell
Peel zucchini & boil until soft. (About 8 minutes)
After removing the zucchini from boiling water, mash or use a blender until it's mashed fine.
(Remember, this filling will be watery. Don't worry about it, it sets up cooking.)
Add the rest of the ingredients to the zucchini to finish pie filling & blend.
Pour into unbaked pie shell. (Remember, filling will be watery, dont freak out! )
(You can sprinkle the top of the pie with sugar, nutmeg, cinnamon, or pumpkin pie spice lightly, whatever you prefer.)
Put into the oven at 425 for 10 minutes & then finish baking at 350 for 30 to 35 minutes.
Everyone that has tried it really liked it.
Enjoy!
Zucchini Pie
2 cups cooked mashed zucchini
1 egg
2 tablespoons of flour
1 teaspoon of vanilla
1 cup of sugar
1 cup of milnot
1&1/2 tablespoons of soft butter
1 unbaked pie shell
Peel zucchini & boil until soft. (About 8 minutes)
After removing the zucchini from boiling water, mash or use a blender until it's mashed fine.
(Remember, this filling will be watery. Don't worry about it, it sets up cooking.)
Add the rest of the ingredients to the zucchini to finish pie filling & blend.
Pour into unbaked pie shell. (Remember, filling will be watery, dont freak out! )
(You can sprinkle the top of the pie with sugar, nutmeg, cinnamon, or pumpkin pie spice lightly, whatever you prefer.)
Put into the oven at 425 for 10 minutes & then finish baking at 350 for 30 to 35 minutes.