How to Make Zucchini Pie II - A Step-by-Step Guide

Zucchini Pie II is a delicious and nutritious way to use up an abundance of zucchini during the summer months. This savory pie is packed with fresh zucchini, eggs, cheese, and flavorful seasonings, making it a satisfying dish that can be enjoyed for breakfast, lunch, or dinner.

With its golden, flaky crust and creamy zucchini filling, this pie is sure to be a hit with your family and friends. Whether you're serving it as a main course or as a side dish, Zucchini Pie II is a versatile ...

Read more Snack recipes

Ingredients

  • 4 cups zucchini - peeled, seeded and sliced
  • 1 ¼ cups white sugar
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ tablespoons cream of tartar
  • 2 tablespoons lemon juice
  • ⅛ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon butter, diced
  • 1 recipe pastry for a 9 inch double crust pie

Information

  • Servings: 8
  • Yield: 1 pie

  • Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
  • Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg. Mix well. Put into the pie crust. Dot with butter. Put top crust on.
  • Bake at 400 degrees F (205 degrees C) for 40 to 50 minutes.
  • Nutrition

    384 cal.

    • Total Fat: 17g
    • Saturated Fat: 5g
    • Cholesterol: 4mg
    • Sodium: 287mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 3g
    • Total Sugars: 32g
    • Protein: 4g
    • Vitamin C: 11mg
    • Calcium: 19mg
    • Iron: 2mg
    • Potassium: 465mg