Best Zucchini Dessert Pie Recipes

ZUCCHINI APPLE PIE

Zucchini Apple Pie image

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.

Provided by Elizabeth Wood

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 9

Ingredients

1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 ¼ cups packed brown sugar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons cream of tartar
1 pinch ground nutmeg
3 tablespoons all-purpose flour

Steps:

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.
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.
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.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 50 g, Fat 7.7 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 135 mg, Sugar 34.9 g

ZUCCHINI PIE

Zucchini Pie image

This is a recipe my grandmother used to make at family gatherings. She was a great cook and has passed on now but we still manage to keep her recipe alive!

Provided by IMTHECOOKSTER

Categories Breakfast and Brunch Eggs Quiche

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups zucchini, diced
1 onion, chopped
4 eggs, beaten
1 cup buttermilk baking mix
½ cup vegetable oil
½ cup grated Parmesan cheese
½ teaspoon dried marjoram
1 teaspoon chopped parsley, or to taste
ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.
In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
Bake for 30 minutes, or until lightly brown.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 14.1 g, Cholesterol 97.4 mg, Fat 18 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 405.4 mg, Sugar 2.2 g

SWEET ZUCCHINI PIE

Sweet Zucchini Pie image

For the perfect way to use up all of that garden zucchini, try this recipe. It has such a wonderful sweet flavor!-Sandra Baldridge, Altamont, Kansas

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 14

Ingredients

2 cups water
4 cups sliced peeled zucchini
1/2 cup packed brown sugar
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1 teaspoon cream of tartar
Dash salt
TOPPING:
1 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/2 cup cold butter

Steps:

In a saucepan, bring water to a boil. Add zucchini; cook for 3 minutes. Drain and pat dry. In a bowl, combine the zucchini, sugars, flour, lemon juice, cinnamon, cream of tartar and salt. Transfer to a greased 1-1/2-qt. baking dish., For topping, in a bowl, combine the flour and sugars. Cut in butter until mixture resembles coarse crumbs. Sprinkle over zucchini mixture. , Bake at 375° for 45-50 minutes or until topping is golden brown and filling is bubbly around the edges.

Nutrition Facts : Calories 326 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 145mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI DESSERT PIE

Zucchini Dessert Pie image

This pie is so good I actually ASK people to give me zucchini so I can make it. If you like pumpkin pie, you will probably enjoy this pie as well. (In fact, when fall rolls around, this is the recipe I use to make my pumpkin pies.) The original recipe is from my husband's great aunt Gin. I have found it works well to freeze the puree for winter use. I just warm it slightly in the microwave before adding it to the other ingredients. That way it will be more like when I make it with freshly cooked zucchini. I have also found it works fine to use a can of sweetened condensed milk in place of the evaporated milk, sugar and honey.

Provided by Marg CaymanDesigns

Categories Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (9 inch) pie crusts
2 cups pureed cooked zucchini
1/4 cup honey
1/3 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 cup evaporated milk, warmed
2 eggs

Steps:

To make the puree, skin the zucchini and cut it up into 1-inch chunks.
Microwave on high, until easily pierced with a fork, about 9 minutes, stirring once.
Pour off any water (very important!).
Puree in the blender.
Mix zucchini puree, honey and dry ingredients together.
Warm milk and add with eggs to zucchini mixture.
Use hand mixer to blend well.
Pour into unbaked 9-inch pie crust.
Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 40-45 minutes longer; OR until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly.
Cool for about 2 hours and then chill for several, if desired.
Serve with whipped cream.