Zucchini Pie

Zucchini Pie Recipe

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Carole Fanelli


This recipe was give to me by a friend. Her family loves this pie, and in Zucchini season, any additional recipe is welcome.
They like it as is, but if you like to experiment with recipes, try adding some different flavors, to the mix. Enjoy


★★★★★ 1 vote

25 Min
30 Min


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  • 1 1/2 c
  • 3/4 c
  • 1 1/2 c
    cooked zucchini
  • 2 Tbsp
    corn starch
  • 1 can(s)
    evaporated milk
  • 1 tsp
  • 2
    large eggs
  • 1
    pie crust shell

How to Make Zucchini Pie


  1. Peel, cube and cook Zucchini in water until tender
  2. Puree in Blender:
    3/4 cup sugar
    1 1/2 cups cooked zucchini
    2 Tbsp.
    corn starch
    1 can evaporated milk
    1 tsp. Vanilla
    2 large eggs.
  3. Blend all ingredients in Blender, until liquified....
    you can, if you wish, add any other flavors, such as coconut or what ever your family likes...to this step.
  4. Pour into pie crust.
    bake at 400 degrees for 10 minutes.
    Reduce heat to 350 degrees and continue baing for another 20 minutes or until a knife inserted in the middle of the pie, comes out clean.

Printable Recipe Card

About Zucchini Pie

Course/Dish: Pies

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