Zucchini Pie I

No one will ever guess that this creamy, sweet dessert is made with a vegetable. Cooked zucchini is blended with sugar, evaporated milk, eggs, flour, margarine and vanilla. The filling is poured into a prepared crust, sprinkled with nutmeg and baked until set.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 532 Calories

Ingredients

• 2 cups white sugar
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• ¼ teaspoon ground nutmeg
• 2 eggs, beaten
• ½ cup margarine
• 4 tablespoons all-purpose flour
• 1 recipe pastry for a 9 inch single crust pie
• 2 cups evaporated milk
• 2 cups zucchini - peeled, seeded and sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a saucepan with enough water to cover, and boil until tender. Drain, and let stand in cold water for about 5 minutes, then drain.

Step 2

In a bowl, mix together eggs, sugar, flour, salt, margarine, evaporated milk, and vanilla. Add cooked zucchini. In a blender or food processor, blend until smooth and creamy (pudding like). Pour into unbaked pie shell, and sprinkle with nutmeg.

Step 3

Bake at 350 degrees F (175 degrees C) until knife comes out clean.