Zucchini Pie(Better Than Apple!)
A delightful zucchini pie with sweet cinnamon and nutmeg flavors, featuring a flaky crust and tender zucchini filling—perfect for a comforting, vegetable-rich dessert or brunch.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Peel the zucchini, cut lengthwise, and remove seeds.
- Cut zucchini into pieces resembling apple slices.
- Cook or steam briefly if softer fruit is desired, then cool well in cold water and drain well.
- In a bowl, stir together sugar, salt, flour, cream of tartar, cinnamon, and nutmeg.
- Lightly mix the dry ingredients with the zucchini slices.
- Turn the zucchini mixture into a pastry-lined 9-inch pie pan.
- Sprinkle with lemon juice and dot with butter or margarine.
- Cover with the top crust, flute the edges, and cut slits in the top.
- Brush the top with milk and sprinkle with cinnamon-sugar.
- Bake in the preheated oven for 40 to 50 minutes until golden and bubbly.
Tips & Substitutions
To enhance the flavor of your Zucchini Pie, consider adding a teaspoon of vanilla extract or a tablespoon of almond extract to the filling. If you prefer a sweeter pie, you can adjust the sugar according to your taste. For a gluten-free version, substitute the flour with a gluten-free blend. Ensure the zucchini is well-drained to prevent a soggy crust.
Serving Suggestions
Serve the Zucchini Pie warm or at room temperature, possibly with a scoop of vanilla ice cream or a dollop of whipped cream on top for added indulgence. It pairs beautifully with a side of fresh fruit or a light salad, making it a perfect dessert after a hearty meal or as part of a summer picnic.
Storage & Reheating
Store any leftovers of the Zucchini Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 30-45 seconds or bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pie(Better Than Apple!) contains roughly 275 calories, with 3g protein, 30g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (30% of the Daily Value). Note that it is relatively high in sodium, at 931mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use yellow squash instead of zucchini for this pie?
Yes, yellow squash can be used as a substitute for zucchini in this recipe. It has a similar texture and flavor, making it a great alternative. Just ensure to slice it thinly and follow the same preparation steps for the best results.
What can I do if my pie crust is too soggy?
If your Zucchini Pie crust turns out soggy, try pre-baking the crust for 10-15 minutes before adding the filling. You can also sprinkle a thin layer of breadcrumbs or crushed crackers on the crust before pouring in the zucchini mixture to help absorb excess moisture.
How can I make this pie more nutritious?
To boost the nutrition of your Zucchini Pie, consider adding a handful of chopped nuts or seeds, such as walnuts or flaxseeds, to the filling. You can also replace some of the sugar with natural sweeteners like honey or maple syrup for a healthier option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).