- 1 cup zucchini (measure it after blending it in a blender)
- 1 cup sugar (I use ½ cup)
- 1 cup evaporated skim milk
- 1 t. vanilla
- 2 T. butter
- ¼ cup egg white (I use a whole egg)
- 2 heaping T. flour
- 1 unbaked pie shell
- Nutmeg and cinnamon
Cook zucchini for 20 minutes. Measure 1 cup. Blend zucchini, sugar, evaporated milk, vanilla, butter, egg white (or whole egg) and flour. Pour into unbaked pie shell. Sprinkle with nutmeg and cinnamon.
Bake at 400 F for 15 minutes and 325 F for 30 minutes.
“I mix up the filling in the summer and freeze containers for winter. I knew my grandchildren and great-grandchildren wouldn’t try it if I mentioned the “Z” word, so I didn’t tell them until they were done and asked for more!”
by Linda Martin, Warsaw