Directions:
- To make the puree, skin the zucchini and cut it up into 1-inch chunks.
- Microwave on high, until easily pierced with a fork, about 9 minutes, stirring once.
- Pour off any water (very important!).
- Puree in the blender.
- Mix zucchini puree, honey and dry ingredients together.
- Warm milk and add with eggs to zucchini mixture.
- Use hand mixer to blend well.
- Pour into unbaked 9-inch pie crust.
- Bake at 425°F for 10 minutes, then reduce to 350°F and bake for 40-45 minutes longer; OR until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly.
- Cool for about 2 hours and then chill for several, if desired.
- Serve with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.16 Kcal (972 kJ) | ||
| Calories from fat | 100.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.18g | 17% | |
|---|---|---|---|
| Cholesterol | 50.06mg | 17% | |
| Sodium | 458.6mg | 19% | |
| Potassium | 253.84mg | 5% | |
| Total Carbs | 29.07g | 10% | |
| Sugars | 14.47g | 58% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 5.58g | 11% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 1mg | 6% | |
| Calcium | 106.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 179.95 Kcal (753 kJ) | ||
| Calories from fat | 77.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.66g | 17% | |
|---|---|---|---|
| Cholesterol | 38.8mg | 17% | |
| Sodium | 355.48mg | 19% | |
| Potassium | 196.76mg | 5% | |
| Total Carbs | 22.53g | 10% | |
| Sugars | 11.22g | 58% | |
| Dietary Fiber | 1.2g | 6% | |
| Protein | 4.32g | 11% | |
| Vitamin C | 5.2mg | 11% | |
| Iron | 0.8mg | 6% | |
| Calcium | 82.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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