We are very blessed to have a garden that produces so much good food for us to eat. Included in that good food is zucchini. Lots and lots of zucchini! So I’m always looking for creative ways to utilize the bounty. (One day I may even be able to publish a “101 Ways to Use Zucchini” book but not quite yet.)
Zucchini really is versatile. It is very bland in taste, so it easily absorbs or takes on the flavor of pretty much whatever you want. These are some of the ways I have used zucchini so far:
- Sauteed or air fried with onions
- Casseroles
- Soups
- Zucchini Bread (Spiced or Chocolate)
- Zucchini Cupcakes with Caramel Frosting (Delish!)
- Cubed and frozen to put in protein shakes and smoothies
- Zucchini Cobbler
- Zucchini Dessert Bars
- Zucchini Muffins
- Zucchini Pickles
- And my absolute favorite…Mock Apple Pie!
If the thought of vegetables (savory) in your sweet dessert pie gives you qualms, I get it! But I wanted to be open-minded and give this recipe a try, and I’m so glad I did. With the traditional apple pie spices and good old sugar added to blanched zucchini, your taste buds will think you are eating an actual apple pie!
ZUCCHINI MOCK APPLE PIE
- 6-8 cups of zucchini (peeled, cut lengthwise, remove seeds, slice 1/4 inch thick like apple slices)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cardamom
- 1 1/2 tsp. cream of tartar
- 2 T. cornstarch or 2 T. flour
- 1/2 tsp. salt
- 1 tsp. lemon juice or vinegar
- 1 T. butter
- 1 double crust pie crust 9″ (Can be store bought or homemade, but I opt for homemade!)
Preheat oven to 425 degrees. Cook zucchini slices in boiling water about 3-5 minutes, just until barely tender. Drain very well and let cool. Remove as much moisture as you can with paper towels. In a mixing bowl, mix sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch (or flour) and salt until well blended. Add zucchini and mix until well coated. Place bottom crust in 9 inch pie pan. Pour zucchini filling into crust. Dot with butter and drizzle with lemon juice (or vinegar). Add top crust, seal and flute edges, then cut slits to vent. If you’d like, you can lightly brush milk or water onto the crust and sprinkle with sugar. Bake for 15 minutes at 425 then reduce heat to 350 and bake for 40-45 minutes.
Slice it up while still warm, top it off with some vanilla ice cream, and enjoy!