Zucchini Apple Pie

Everyone will think there's apple in this delicious pie, but there really isn't. Peeled, sliced zucchini are sauteed in lemon juice until just tender, and then it 's combined with all the usual apple pie fixings: sugar, cinnamon, brown sugar, nutmeg and flour. The filling is piled into a pastry crust, dotted with butter and topped with a second crust. It bakes for about 40 minutes.

• Calories: 272 Calories

Ingredients

• 1 ¼ cups packed brown sugar
• 1 pinch salt
• 1 ½ teaspoons ground cinnamon
• 2 tablespoons lemon juice
• 1 pinch ground nutmeg
• 1 ½ teaspoons cream of tartar
• 3 tablespoons all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 2 large zucchini

Recipe Instructions

Step 1

Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.

Step 2

In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.

Step 3

Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.