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Zucchini Pie


  • 2 cups zucchini peeled, cooked and drained
  • 1 cup sugar
  • 1 egg
  • 2 TBS flour
  • 1 cup evaporated milk
  • 1 1/2 TBS butter
  • 1 tsp vanilla
  • dash salt
  • cinnamon
  • 1 unbaked pie shell


  • Puree the zucchini in blender. Add the rest of the ingredients, except cinnamon, in order listed. Blend till creamy and well mixed. Pour into pie shell. Sprinkle top with cinnamon. Bake at 425° for 10 minutes, then at 300° for 25 to 30 minutes, or until set.


I use more zucchini than the original recipe called for. I have Longaberger pie plates and they are large and will hold this easily. If you have a small-ish pie plate you may want to cut the zucchini amount back to 1 1/2 cups or even 1 cup.
I don't turn my oven back to 300° but to just above 325° - my oven is too cool at that low a temp and it takes forever to get the pie set. Adjust accordingly for your oven.
Don't have evaporated milk? Use Cream. Or 1/2 and 1/2. Or whole milk.