Zucchini Pie with Crumb Topping

Zucchini Pie with Crumb Topping

7
Cat_Lady 0

"Tastes like an apple pie with a smooth texture! My husband LOVES this pie! He says the taste is somewhere between an apple and a pecan pie, but I think it tastes like apple. You may want to use less sugar depending on your taste. This is a great way to use all that zucchini from your garden! My family only likes zucchini bread once in a while, and my kids will only eat a few different veggies -- zucchini being one of them -- so I love discovering new ways to incorporate it into our meals and desserts. "
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Ingredients

1 h 30 m servings 612 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 75.8g
  • 24%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.
  2. Place zucchini into the work bowl of a food processor, and process until pureed. Transfer the puree to a bowl, and whisk with eggs, 1 cup white sugar, 1/2 cup melted butter, 2 tablespoons flour, and the vanilla extract. Pour the mixture into the pie crust.
  3. Place 1/2 cup flour, brown sugar, and 3 tablespoons of butter into a bowl, and cut the mixture with a pastry cutter until the topping resembles coarse crumbs. Sprinkle the topping evenly over the pie filing.
  4. Bake in the preheated oven until the filling is set and the topping is lightly browned, about 45 minutes. Allow to cool for at least 30 minutes before serving.

Footnotes

  • Cook's Note
  • I grow enough zucchini to shred and puree for freezing to last us until the next season. I have a food processor which makes shredding or pureeing a snap. For pureeing, I peel the zucchini first, then cut it into small cubes before processing.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

My family loved this! The sweetness overtakes any flavor from the zucchini. The only disappointment is that it doesn't use very much zucchini. Garden growers tend to have a lot of zucchini. ...

Most helpful critical review

I made this pie today following the recipe exactly. Unfortunately my husband and I thought it was the worst "pie" I'd ever made and I'm a great baker especially pies. There is no way we felt i...

My family loved this! The sweetness overtakes any flavor from the zucchini. The only disappointment is that it doesn't use very much zucchini. Garden growers tend to have a lot of zucchini. ...

LOVE LOVE LOVE this pie! Everyone who has tasted this pie loved it! I have even passed out the recipe! So far I have made 5 pies with the only change being a little extra vanilla! ( I have had t...

This was absolutely delicious! I didn't think that zucchini sounded appetizing in a pie, but I was willing to try...and I'm glad I did. It definitely doesn't taste like zucchini. It's just li...

I made this pie today following the recipe exactly. Unfortunately my husband and I thought it was the worst "pie" I'd ever made and I'm a great baker especially pies. There is no way we felt i...

This was the first time I tried this recipe and it was wonderful! I took it to a covered dish dinner and everyone loved the pie! Will be making again next week for a family picnic!

I made two of these, one with sugar and one with Splenda. They were both out of this world!!!!! Great recipe!!!

amazing taste... great way to use zucchini would not say it taste like apple but has its own distinct taste and im sure to make again