RECIPES
CANNING
My mother-in-law gave me a mambo zucchini last year, that she grew in her garden. What can you do with a zucchini that's the size of a small baseball bat?
Make a Zucchini Pie!
It looks and actually tastes a lot like apple pie! Not a tart apple pie, mind you, a sweet apple pie.
- 7 cups zucchini (the above zucchini made exactly 7 cups - lucky me!), pared, sliced lengthwise, remove seeds then slice crosswise (it really looks like apple slices)
- 1-1/4 cups granulated sugar
- 1-1/2 T flour
- 1-1/2 T cream of tartar
- 1-1/2 T cinnamon
- dash of salt and nutmeg
- unbaked pie shell
Topping:
- 1/2 stick margarine
- 3/4 cup flour
- 2T sugar
- 1 t cinnamon
Place pared zucchini in small amount of boiling water; simmer for a few minutes until tender crisp. Drain well and cool. Make sure that it is very well drained, because when I added the remaining ingredients, it leached out a lot of the water, and it became soupy, and I had to drain it. Now add the remaining ingredients; mix well, place in an unbaked pie shell of choice.
Topping: Mix together well. Sprinkle on top of zucchini filling. Bake in 350 oven for 1 hour.
Serve warm with whipped cream or ice cream. Don't tell them they are eating zucchini pie until they are done. The look on their faces are priceless! It's really good!