I'm here to change my previous review. my rating remains the same. First off, the texture, exactly like a cooked apple. Take the seeds out. I didn't, cause someone said they didn't notice them, but I personally did. They were mush, and it was kinda yucky. So I made it again without the seeds. Made all the difference. I initally thought of the cream of tartar was to much. I may decrease it a TOUCH still, but not much. You need quite a bit for a pie this size to give it that tart taste apples have. I use splenda in my cooking, so I'm not sure about sugar, but in my experience with using splenda for this pie I have had to wait 2 days before eating it, in order for it to taste like an apple pie. Before the 2 days are over I can taste it's Zucchini. By the time 2 days has gone by the flavour of the veggie is gone, and you're just left with appley taste. Good Good! I would personnally add more sweetner. For those who like a brown sugar taste you could always try adding 1/2 a cup of raisins. They aren't exactly like brown sugar, but they give it more of that taste then when they're not present. Maybe even boil the raisins with the zucchini when you are doing that part. It'll make them plump, and juicy, and the zucchini just may take on the taste of the raisins. I gotta try that! lol Thanks for the recipe.
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