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Recipe Index
 

 

Nancy's Kitchen - Tried and Tested Recipes
Robbie's Zucchini Recipes

















Robbie's Zucchini Recipes
Since so many people are wondering what to do with all the zucchini that we now have growing in our gardens, I thought I would share these recipes. You can alter the amount of sugar and spices to meet your taste. I would be curious to know if anyone has had success in freezing either of these pies. Mine never last long enough to make it to a freezer.
Robbie IN

Zucchini Mock Apple Pie Recipe

Ingredients
1 pie crust, unbaked
5 c. sliced zucchini, peeled and remove seeds
3/4 c. sugar
1 tsp. cinnamon
1/4 c. real lemon juice
3/4 c. water

Crumb Topping
1 c. flour
1/2 c. brown sugar
6 tbsp. butter
1/4 tsp. salt

Directions
Bring to boil zucchini, sugar, cinnamon, lemon juice, and water; simmer until soft. Pour into an unbaked pie shell; pat crumb topping over mock apples and bake at 325 degrees for 25 minutes or until done .
Robbie IN

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Zucchini Custard Pie Recipe

Ingredients
1 (9 inch) pie shell
2 c. cooked, mashed zucchini
2 eggs
3/4 c. sugar
1/4 tsp. salt
3/4 c. evaporated milk- not sweetened condensed milk
1 tsp. vanilla
3 tbsp. cornstarch
1tsp. Cinnamon or pumpkin pie spice

Directions
Peel zucchini, take out seeds; cut into chunks. Cook until tender; drain and mash with mixer, cool. Beat eggs well with sugar, salt, vanilla and cornstarch. Add milk and cinnamon, blending well. Pour in to pie shell and bake at 425 degrees for 15 minutes, then at 350 degrees for 35 minutes or until knife inserted in middle comes out clean.
Robbie IN




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