Having trouble getting the kids to eat veggies? Try this delicious zucchini pie recipe! It tastes like a blend of pumpkin and apple pie without the thick slimy texture of pumpkin.
Best served cold with a larger dollop of whipped cream than pictured here (I ran out lol), this is a summer favorite and one of the few ways I know of to nicely preserve zucchini squash.
Start with 2-3 medium-sized zucchini. Each recipe calls for 3 cups of zucchini purée, but it’s hard to know exactly how much to start with considering squash has a lot of water that will cook out. These 3 made a little over 5 cups and I just set the two extra aside for another recipe.
My general rule of thumb is to count 1 pound fresh as 1 cup purée.
Wash the zucchini well and cut the ends off. If they have large seeds, you may want to cut them out and toss them, otherwise just cut into 1″-2″ slices. Place sliced zucchini into a saucepan and fill halfway with water. Simmer the zucchini for 30-45 minutes until tender.
Dump the cooked zucchini into a strainer to remove all the water. Poured strained zucchini into a blender and purée.
Now that you have your purée, it’s time to make that pie!
Zucchini Pie Recipe
- 3 cups zucchini purée (2 -3 pounds fresh)
- ½ cup pure maple syrup
- 2 tablespoons all-purpose flour
- 2 eggs
- 1¼ cup milk
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- unbaked 9" pie crust
- Clean and cook fresh zucchini until tender. Strain and purée.
- Mix zucchini, maple syrup, and flour together.
- Add eggs, milk, and cinnamon.
- Roll out and place pie crust in a regular 9" pan and pour zucchini mix into it.
- Sprinkle nutmeg over.
- Bake at 400 for 25 minutes, then 350 for another 45 - 50 minutes. Pie is done when inserted knife comes out clean.
- Altitude and humidity can make a big difference in bake times, so be sure to check before removing from oven.
- Serve chilled with ice cream or fresh whipped cream.
Over the years I tried many ways to preserve zucchini and have learned that zucchini is just one of those veggies that don’t preserve well. However, zucchini pie preserves very nicely!
Make your pie according to directions above, but instead of pouring it into a pie pan, pour it into a freezer bag and freeze it. When you are ready for zucchini pie, thaw the mixture and then pour into a pie crust. Bake as directed.
Carlee says
August 6, 2015 at 4:00 pmHow interesting! I posted a very different zucchini pie this week too. I had never heard of zucchini pie before. I will have to try yours now too!
Kendra says
August 8, 2015 at 4:30 pmA “zapple” pie? Someone just introduced me to that last week. I grew up on this recipe, but hadn’t heard of the other before.
Carlee says
August 8, 2015 at 10:53 pmYes! Who knew there were so many delicious zucchini pies?!
Jay Eatz says
August 7, 2015 at 11:05 amWhat a great idea, I love pie, I love zucchini. I am going to have to try this. What do you think yellow zucchini would be like rather than green??
Kendra says
August 8, 2015 at 4:28 pmI honestly don’t know. It wouldn’t taste too different I wouldn’t think, I use both of them together for many things.
Lexy says
August 13, 2016 at 10:33 amIf anyone does the yellow please comment on the end result. Does it stay yellow-ish? That might be more appealing to non-zuke lovers. Plus I think the color might be more appealing. I have never bought a Zucchini in my life but I would like to try this pie. Thanks for any help.
Kendra says
August 16, 2016 at 2:31 pmI’ve never tried it with summer squash, so I’m not sure what it would look like. Summer squash and zucchini taste about the same though so I’m sure the pie would still be good
Toes says
August 28, 2016 at 9:08 pmYellow squash would substitute for zucchini just fine. I has such a mild flavor, too.
Jennifer Droste says
July 11, 2018 at 3:06 pmOddly enough I’m not a maple syrup fan! Could I substitute sugar or corn syrup for the maple?
Kendra says
August 11, 2018 at 11:39 amSorry for the late response. I wouldn’t use corn sugar at all as it is contributed to various health issues. Honey would work okay, or cane sugar, but they tend to be a bit sweeter so maybe hold off a tablespoon or something like that if you don’t like things so sweet.
Laura says
July 28, 2018 at 4:08 pmFinally a zucchini recipe that uses a ton of zucchini and I can actually get my family to eat. I had 2 huge “torpedo’ zucchini’s that I cut the seeds out of and a cool day and went to work. It made 2 big pies that are really tasty. I am not sure I would know the difference between this and pumpkin if I didn’t look. I did add about a tsp of vanilla and a small shake of cloves, and maybe that adds to the pumpkin pie flavor. I also did not have enough maple syrup so substituted some brown sugar. Thanks for a great recipe.
Kendra says
August 11, 2018 at 11:29 amSo glad you like it! Sometimes I also add in pumpkin pie spices. Just depends on my mood for the day 😉