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Zucchini Pie


1/3 cup sugar
1 tsp. salt
2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 cup honey
2 cup cooked zucchini puree*
1 cup evaporated milk
2 eggs

Mix dry ingredients, honey and zucchini together. Heat milk and add with eggs to zucchini mixture. Pour into unbaked 9-inch pie crust. Bake at 425F for 10 minutes, then reduce to 350'F and bake for 35-40 minutes longer; or until knife inserted slightly off center comes out clean, center will be wobbly. Serve with whipped cream.

*skin it and cut it up into 1-inch chunks. Microwave on high about 9 minutes, stirring once. Pour off any water. Run through the blender to make a puree.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.