Zucchini Pie

Posted on Mar 22 2018 in
Print Recipe


  • 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.

Cook's Notes

“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