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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe came from a very good cook where I worked. She always shared this during zucchini season.. I freeze zucchini and have this all year long..Easy and delicious! Ingredients:
1 cup zucchini, peeled and cooked till soft |
1 cup granulated sugar |
1 cup evaporated milk |
2 tablespoons all-purpose flour |
2 large eggs |
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine, softened |
1/2 teaspoon vanilla extract |
cinnamon, lightly sprinkled on top if desired |
nutmeg, lightly sprinkled on top if desired |
Directions:
1. Dump all ingredients into a blender or food processor and mix well.
2. Pour into 9 unbaked pie crust.and bake at 425* for 10 minutes.lower heat and bake at 350* for approximately 15-20 minutes.
3. Test for doneness as you would pumpkin pie.knife inserted in center comes out clean.
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