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!
1Wash 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.
2Place 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.
3Add remaining ingredients.
Tip: While the zucchini is simmering combine the remaining ingredients in a bowl.
4Cook for about 3 - 5 minutes, or til thickish looking.
5I 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.