Rating: 4.5 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Given to us by Aunt Helen who got it from a cousin. Origin unknown. It is delicious!!!

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a saucepan with enough water to cover, and boil until tender. Drain, and let stand in cold water for about 5 minutes, then drain.

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  • In a bowl, mix together eggs, sugar, flour, salt, margarine, evaporated milk, and vanilla. Add cooked zucchini. In a blender or food processor, blend until smooth and creamy (pudding like). Pour into unbaked pie shell, and sprinkle with nutmeg.

  • Bake at 350 degrees F (175 degrees C) until knife comes out clean.

Nutrition Facts

532 calories; protein 8.1g; carbohydrates 70.9g; fat 24.8g; cholesterol 64.8mg; sodium 480.9mg. Full Nutrition
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