So I found a recipe for Zucchini Pie at allrecipes.com, one of my most favorite websites. I have modified it to make it healthier and to use up more zucchini! If you don't like zucchini (or have friends or family who don't), I guarantee that they will LOVE this pie! I have served it to many people so far this summer, and almost every time I get asked for the recipe! This recipe makes two pies, so eat one now and freeze the other for later!
2 9" unbaked pie crusts (ready-made graham cracker crust works great too)
4 c. zucchini (this is equivalent to one large or two smaller zucchini (peeled and cubed)
2 c. white sugar
3 T flour
1/2 c. butter, melted
1 1/2 t vanilla extract
Topping (for two pies)
1 c. flour
1 c. brown sugar
6 T butter, softened
- Preheat oven to 350 degrees F. Line 9-inch pie dishes with pie crust.
- Puree the zucchini and transfer to a bowl. Whisk with eggs, sugar, butter, vanilla extract, and cinnamon. Pour the mixture evenly into the two pie crusts.
- In a separate bowl make the topping. Cut the softened butter with the brown sugar and flour to make coarse crumbs. Sprinkle evenly over the pie filling.
- Bake until filling is set and topping is lightly browned, about 1 hour. Allow to cool for at least 30 minutes before serving.