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Zucchini Apple Pie

"I'm an RN and a patient's family shared this recipe with me when I was complaining about having too much zucchini. It tastes surprisingly like apple, most people don't realize it's not apple until you tell them. Make sure the zucchini used in recipe has skin soft enough that your thumbnail can pierce it."
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servings 272 cals
Original recipe yields 8 servings (1 - 9 inch pie)


  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
  2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
  3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

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Read all reviews 46
  1. 49 Ratings

Most helpful positive review

I made this recipe twice. Both times I followed the recipe precisely. The first time it was excellent,and truly tasted like apple pie. The second time I used more mature ( read overgrown) zuc...

Most helpful critical review

I was very excited about finding another zucchini recipe, but it did not live up to my hopes. I didn't really know what to do with the taste. I found that it didn't taste like apple, nor was z...

Most helpful
Most positive
Least positive

I made this recipe twice. Both times I followed the recipe precisely. The first time it was excellent,and truly tasted like apple pie. The second time I used more mature ( read overgrown) zuc...

This recipe was great! My little brother absolutely HATES zucchini and he thought that this was the best "apple" pie he'd ever had. This was a big hit with the rest of the family. I found tha...

Found this recipe when trying to find a use for all the zucchini growing in my garden. My daughters favorite pie is apple pie but she developed an allergy to apples a few years ago...when I sa...

I have made this several times without anyone being the wiser. HERE IS THE TRICK: Use those big zucchini from the garden, split them in half length-wise, gut the middle of all the seeds and stri...

It was good, but I think I should have cooked the zucchini slices longer. Wasn't sure what "tender-crisp" meant. Makes me realize the flavor of apple pie must be in the spices more than the ap...

cookobird excellent.... used splenda for 3/4 instead of sugar and 1/2 cup of brown sugar. used more than 2 zucchini, used deep dish pie crust and could have put in more. we found the splenda ...

This pie is superb. Bought an excess of 6-inch zucchini. Didn't peel them just sliced them and made the recipe just as stated. It was so good I will buy zucchini in the winter just to make th...

Amazing... best disguise for zucchini yet. When I served it at dinner my husband asked, "what kind of apples are these?" I said. "The long, skinny, green kind from the garden!" Actually, I did...

Excellent recipe!! Tastes just like apple pie - I substituted graham crackers for the bottom crust & oatmeal topping for the top crust.