This is a recipe that leaves people shocked that it's not made with apples. My DH won't eat zucchini, but after he ate two pieces of this pie, I told him it was zucchini not apples. After the disbelief and shock wore off, he now says he's going to eat his veggies when he takes another piece!! LOL

Mock Apple Pie
Preheat oven to 400 degrees
2 pie crusts--ready made or home made

Use a Big Zucchini. (one 18" to 24" should easily make two pies) Wash, Peel and Cut into quarters lengthwise and remove the seeds. Slice crosswise to look like an apple slice.

Cook zucchini in the microwave until tender, approx. 3-5 minutes.
Or toss into a frying pan and cook until tender crisp.

Toss together in a small bowl:
4 Cups Cooked zucchini
2 TBLSP. Lemon Juice
Dash of Salt

Mix together in a Large Bowl:
1 1/4 Cups Sugar (white or brown)(or 3/4 c Splenda and 1/2 cup brown sugar)
1 1/2 Tsp. Cinnamon
1 1/2 Tsp. Cream of Tartar
Dash of Nutmeg (freshly grated is best)
3 TBLSP. Flour

Add zucchini mixture into dry ingredients and mix well. It will be runny but that's okay. Dump the filling into a Pricked with fork 9" Crust and then dot mixture with Butter, (approx. 2 TBlsp of Butter). Add the top Crust, pinch around the edges to seal and cut slits to let the steam out.

Bake at 400* for 40 minutes or until golden brown. Let cool a bit and then Enjoy!!

(I use the refrigerated premade crusts in the box by the canned biscuits at the grocery store. There are more recipes online for other versions, such as a strudel type topping.)

Thank you for sharing this with us, I will be trying it for sure :D:D:D

Yum, another way to use up the way too much zuchini, lol!

I have a bunch of zuc left, and I have lots of bread so I will try it. Thanks

I have a recipe like this one and I fool people all the time. I freeze the zucchini in the 1/2 moons and thaw and cook when I make the pies. I will from time to time throw a thinly sliced granny smith in too.OH!! the lastest thing is to put a handful of dried cranberries in too!!! DH loves this one.

Question: when making apple pie, the apple slices don't need to be precooked so am wondering about precookig the zucchini slices -- are they more dense than apple slices?

Yes, you have to break them down. In my recipe you have to cook them. Even when I freeze them I make sure I mark on the pkg to cook them in a sm amt. of water for 8-10 min.

Good thing I asked as I would've thought the zucchini isn't any more dense than apples so I'd have done a bunch of work on a pie only to have it turn out with a stiff filling! Couldn't have fooled anyone with that.
Thanks! I'm going to try making a z-pie.
(where are all those people trying to give away zucchini when you need 'em?)

I don't precook my zucchini when I make a pie. I slice up the zucchini so it looks like apple slices and then make the pie just like a do a fresh apple pie.

You could make two pies, one with cooked zucchini and one with fresh and compare.

I'd been considering slicing the zucchini thinner than apple slices in hopes of eliminating the precooking.
Thanks for your input!

Please let me know about not precooking too. My recipe called for it, that is why I did it. Cutting it thinner just might work. Can't wait to see if it works!!

Oh that recipe sounds fantastic. I am going to try that. I have a similar recipe that uses spaghetti squash and is a coconut custard type pie.

Brought this back because I just tried yellow squash in the place of the zucchini and it WORKED!!!!!!!!
Don't forget to try dried cranberries in it too!!!! yum
Another use for yellow squash................

Two questions before I try it:

1. What is the purpose of using cream of tartar?

2. Don't you use any thickener like flour, cornstarch, etc?(especially for those who used uncooked squash - zucchini is loaded with water. Isn't the filling watery and runny?)

I guess that's 3 questions!

thanks

There is flour in the recipe
You need extra with the cream of tarter because of all the water......BUT I ALWAYS COOK MY SQUASH BEFORE HAND
And again the yellow squash does just fine in recipe...you don't have to peel it, just take out the seeds
hope that helps???

Thanks so much for sharing! Always can use more squash recipes!

Thanks so much for sharing! Always can use more squash recipes!

Sorry, I missed the flour in the recipe, but I still don't understand what the cream of tartar does. You said you need extra with the cream of tarter - extra what? It's not a thickener, so what does it do in this recipe? Thanks.