I planted too many zucchini this year. Here is an idea for zucchini that I have been doing the last few years – Mock Apple Pie/Zucchini Pie. I have tricked my father-in-law and my husband’s cousin, both who love apple pie and dislike zucchini with this dessert. Zucchini can be used in apple bars and apple crisp too.
Mock Apple Pie
2 unbaked pie shells
4 cups peeled, seeded, and sliced zucchini
1/2 cup brown sugar
1/2 cup white sugar
3 tablespoons flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon water
2 tablespoons lemon juice
1/2 stick butter cut into cubes
Cover zucchini with boiling water and let stand for 5 minutes. Drain well. Put dried zucchini into unbaked pie shell. I like Pillsbury because it comes in sheets to easily make a shell and crust.
In bowl, combine remaining ingredients, except butter and then mix well. Pour over zucchini. Top with slices of butter. Put on top crust and seal edges. Cut vent holes.
Bake at 425 degrees for 10 minutes, then lower oven temperature to 325 degrees and continue to bake for one hour.
