Recipe by Elizabeth Wood
"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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pastry for a 9 inch double crust pie
1 1/4 cups
packed brown sugar
1 1/2 teaspoons
1 1/2 teaspoons
cream of tartar
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) zucchini, and it was disgusting, we didn't even finish the pie. It was stringy, and had a very overpowering "squashy" taste. ( I know, I know, it is squash afterall...) If you're going to attempt this recipe, use very fresh, young ( not baby, but definately not anything resembling a caveman's club)zucchini. If you do, it will be a GREAT Pie!
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 zucchini something that I enjoyed sweet. I felt that the zucchini was a little bit too crunchy still. Neither my husband nor I enjoyed it. Perhaps it may be due to the fact that we had already eaten too much zucchini!
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 that slicing the zucchini VERY thin helps to cook it completely and also to mask it as apples. I used a salad shooter, but you can also use the straight part on a grater.
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 saw this I knew we had to try it.
Sam made this recipe herself (age 13) it turned out great!!
She said if she didn't make it herself she would swear it had apples in it.
We are going to see if we can trick dad tonight!!!
We will definitly be making this again and again Thanks
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 better tasting than brown sugar. hubby says it's on our list. bake them and freeze them. had a lot of zucchini.
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 the pie. Probably will add a few raisins as we really like them. SUPER recipe. Thanks a lot for sharing
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 apples.
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 slice in two apples that had to be used up, and extra flour to help with the runniness of the zucchini.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Apple Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 69
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