Gluten-Free Zucchini Pie Filling
This gluten-free filling can be used in a regular pie crust or a gluten-free pie crust. You can even bake it without a crust at all, like a dish of custard. A different use for the abundance of zucchini. This usually makes one pie plus about 1 cup left over, which I pour into a small baking dish and bake it like a custard.
Recipe Summary test
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Note:
To make the pie, pour filling into a prepared pie crust and bake at 400 degrees F (200 degrees C) for 15 minutes, reduce heat to 350 degrees F (175 degrees C) and continue baking until set, about 30 minutes more.
Nutrition Facts
Per Serving:
172 calories; protein 5.8g; carbohydrates 25.8g; fat 5.2g; cholesterol 82.1mg; sodium 221mg. Full Nutrition