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zucchini pie filling

(2 ratings)
Recipe by
Bernice Raymond
Medway, ME

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!

(2 ratings)
prep time 1 Hr
cook time 10 Min
method Refrigerate/Freeze

Ingredients For zucchini pie filling

  • 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
  • 3/4 tsp
  • 3/4 tsp
  • 3/4 tsp
    ground cloves
  • 3/4 tsp
  • 3/4 tsp
  • 1 Tbsp

How To Make zucchini pie filling

  • 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.

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