4.00 avg. rating (80% score) - 1 vote


Surprise! Now you know what to do with that overwhelming crop of zucchini: just smuggle it in pie crusts to unsuspecting friends.

Yield: 6 to 8 servings


  • unbaked pastry for double-crust
  • 9-inch pie
  • 4 to 5 cups peeled and sliced zucchini
  • 2 tablespoons lemon juice
  • dash of salt
  • 1 cup white sugar
  • 3 tablespoons all-purpose white flour
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 teaspoons cream of tartar


Preheat the oven to 400 degrees F. Line a 9-inch pie plate with the bottom crust.

Blanch or steam the zucchini for 5 to 10 minutes, until tender. Drain well. Pour the lemon juice and sprinkle the salt over the zucchini.

In a separate bowl, combine the sugar, flour, cinnamon, and cream of tartar. Mix with the zucchini. It will be watery. Pour into the pie shell. Cover with the top crust.

Bake for 40 minutes. Let cool. The filling will thicken as it cools.

  • Anonymous

    This was relly quite good! My kids (ages 11,7,6 & 5) and my husband thought it was an apple pie. They devoured it in no time. I would recommend this recipe to anyone with lots of zucchini to use up. I wish I had more so I could make this again soon.


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