zucchini pie filling
I created this recipe from the 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. I would freeze this as you would apple pie filling. I updated this recipe to reflect the new guidelines regarding the canning of squash, which is not deemed safe.
prep time
20 Min
cook time
45 Min
method
Refrigerate/Freeze
yield
8 cup(s)
Ingredients
- 24 cups peeled, seeded, and sliced zucchini
- 2 cups lemon juice
- 2 3/4 cups white sugar
- 1 1/2 cups brown sugar, firmly packed
- 4 1/2 teaspoons cream of tartar
- 2 tablespoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground ginger
- 1 tablespoon vanilla extract
How To Make zucchini pie filling
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Step 1Wash and peel the 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.
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Step 2Place the 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.
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Step 3While the zucchini is simmering, combine the remaining ingredients in a bowl. After 20 minutes, add the remaining ingredients.
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Step 4Cook for about 3 - 5 minutes or until thickish looking. -
Step 5Cool and store in a resealable container.
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Step 6Use as you would homemade apple pie filling.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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