ZUCCHINI PIE FILLING

Zucchini Pie Filling image

Provided by Bernice Raymond

Categories Pies

Time 1h10m

Number Of Ingredients 12

Previous Next

24 c about 24 cups of peeled, seeded, and sliced zucchini
2 c lemon juice
2 3/4 c white sugar
1 1/2 c brown sugar, firmly packed
4 1/2 tsp cream of tartar
2 Tbsp cinnamon
3/4 tsp nutmeg
3/4 tsp caradom
3/4 tsp ground cloves
3/4 tsp allspice
3/4 tsp ginger
1 Tbsp vanilla

Steps:

1. Wash and peel zucchini. Cut in half, scoop out seeds (a melon baller works great for this or a large metal serving spoon) and then cut into slices about 1/4 inch thick. I try to make them look like apple slices.
2. Place zucchini into a pot, add the lemon juice and bring to a boil, then simmer and cook for 15 - 20 minutes. I like them a greenish color, not quite transparent though.
3. Add remaining ingredients. Tip: While the zucchini is simmering combine the remaining ingredients in a bowl.
4. Cook for about 3 - 5 minutes, or til thickish looking.
5. I updated this recipe to reflect the new guidelines regarding canning of squash which is not deemed safe. I would freeze this as you would apple pie filling.
6. Use as you would homemade apple pie filling.