Vegetables For Dessert?!
Every year I beg any and all of my garden growing friends, “Please, Save the big guns for me!” Zucchini I mean. The bigger the better. Why? Because all the best zucchini treats and meals come from the giantess of the green variety.
My favorite zucchini recipes:
- Chocolate Zucchini Bread (From Penzey’s Spices)
and Today I want to share the recipe for:
Grandmother’s Zucchini Apple Pie
Note: no apples were harmed in the making of this dish.
- 5 C. Zucchini – peeled, seeded and cut into apple size slices
Boil zucchini for 2 minutes, drain and set aside to cool.
- 1 C. sugar
- 1/4 C. Brown sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Allspice
- 1 1/2 teaspoon Cream of tartar
- 2 Tablespoons Flour
- pinch Salt
Then gently stir into boiled zucchini in a large bowl.
Pour into a store bought pie crust (as long as we’re doing faux apple pie let’s really rock it!). Then cover with a 2nd store bought pie crust.
Bake at 400 degrees F. 15-20 minutes, then turn down to 350 degrees F. for another 15-20 minutes. Cover the crust edges with a pie cover or tin foil if they start to brown too much.