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.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 172 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¾ cup white sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 3 eggs, beaten
• 1 (12 ounce) can evaporated milk
• 1 tablespoon cornstarch, or more as needed
• 1 large zucchini, peeled and diced

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add the zucchini and cook uncovered until tender, about 5 minutes. Drain and cool. Process cooled zucchini in a blender until smooth; measure out 2 cups zucchini puree.

Step 2

Stir the 2 cups zucchini puree, evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg together in a bowl.