Zucchini Pie

Have an abundance of zucchini? Me, too. I ended up with two of these giant zucks, courtesy of my parents’ garden.

One of the zucchinis (banana for scale)
One of the zucchinis (banana for scale)

Using just ONE of these squashes resulted in muffins, pie, and enough leftover to freeze for more muffins later.

Zucchini is really versatile vegetable, and can be manipulated to taste less like a vegetable and more like fruit. This zucchini pie recipe is adapted from an apple pie square recipe my mom made when I was growing up. You’ll find lots of recipes out there if you Google “mock apple pie”. Here’s mine:

Zucchini Pie Squares

Zucchini Pie Squares

Ingredients:

2 1/2 cups flour

1 tablespoon sugar

1 teaspoon salt

1 cup shortening (or lard)

1 egg, separated

about 2/3 cup milk

6 cups peeled, sliced zucchini

1 1/2 cups sugar

1 teaspoon cinnamon

1 cup confectioners’ (powdered) sugar

2 tablespoons lemon juice

Directions:

Combine flour, 1 tablespoon sugar, and salt in mixing bowl. Cut shortening into flour mixture with pastry blender (or two knives). Separate egg and set aside whites. Put egg yolk into measuring cup and add milk to make 2/3 cup. Add to flour mixture. Mix just enough so dough shapes into a ball. Chill dough for 30 minutes.

Zucchini Pie dough

While dough is chilling, peel and remove seeds from zucchini. Cut into 1/4 inch thick slices, keeping length about 1 to 2 inches (about the size of an apple slice). Zucchini slicesIn large saucepan, bring water to boil, using enough water to cover zucchini (about 1/2 full). Add zucchini slices and boil for two minutes to soften. Drain well. Cool.

Zucchini pie squaresOnce dough is chilled and zucchini slices are cooled, preheat oven to 400 degrees. On floured surface, roll half of dough into 11″ x 15″ rectangle (or to the size of your rimmed baking pan); transfer to baking pan. Cover with zucchini slices in a uniform layer. Mix 1 1/2 cups sugar and cinnamon, sprinkle over zucchini. Roll out other half of dough for top crust; place over zucchini and pinch edges together. Beat egg whites lightly, brush on top of crust.

Bake pie for 45 minutes, or until crust is golden.

Prepare glaze by combining confectioners’ sugar and lemon juice. After baking, while still medium hot, drizzle glaze over top. Serve warm or cool. Serves 16.

Zucchini Pie Squares
(This isn’t my best crust ever, but practice makes perfect!)

Remember, you can always trick your family and friends when serving by telling them it’s apple pie- enjoy!

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