Zucchini Pie Filling

Bernice Raymond

By
@Bernie04460

I created this recipe from zucchini cobbler filling. I wanted it as close to apple pie filling as I could get and after several botched attempts I struck pay-dirt! My friends are amazed, they can't believe it's zucchini!


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Prep:

1 Hr

Cook:

10 Min

Method:

Refrigerate/Freeze

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American