Wednesday, July 20, 2011

Sweet Zucchini Pie with Oatmeal Streusel Topping

I already know what you're thinking.  A sweet pie filled with zucchini sounds a little unusual, but trust me on this one: it's delicious!  I have mentioned before that my husband doesn't care for zucchini.  So I made this pie one night when I knew he'd be working late and couldn't see what was in it.  Of course, he had a few bites when he came home.  And of course, he raved the next morning about how good it was.  I knew I should have waited until he was done eating his piece of pie for breakfast (that's what leftover pie is for!) before I told him that it was made with zucchini and not apples (seriously, it tastes just like an apple pie!) because then he gave me the "how could you deceive me like this?" look, which doesn't go well with either breakfast or pie.  But it was worth it.  And, by the way, feeding my family vegetables at breakfast?  Am I a rock star mom or what?

Sweet Zucchini Pie with Oatmeal Streusel Topping
(adapted from AllRecipes)
Printable Recipe
Serves 8

5 cups zucchini, cut length-wise, peeled and seeded, and sliced 
  • 1 1/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 tablespoons cream of tartar
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 9 inch pie crust

1/2 cup butter
3/4 cup four
3/4 cup rolled oats
1/2 cup brown sugar
1 tablespoon cinnamon. 

1) In a medium-sized pot, boil zucchini until tender, about 5 minutes.
2) While zucchini is boiling, combine all topping ingredients in a medium-sized bowl until crumbly.  Set aside.  
3) Drain zucchini and let stand in cold water for about 5 minutes, then drain and pat dry.
4) Place zucchini in a large bowl.  Add sugar, flour, cinnamon, cream of tartar, lemon juice, salt, and nutmeg. Mix well and place filling into the pie crust.
5) Bake at 400 degrees for 35 to 45 minutes or until crust is golden brown.  Drizzle with caramel sauce or eat plain.  Enjoy!

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