Best 2 Zucchini Pie Filling Recipes

Zucchini pie filling is a delectable and versatile culinary creation that transforms the humble zucchini into a savory and delectable treat. Its origins can be traced back to the kitchens of resourceful home cooks who sought to utilize the abundance of zucchini during the summer harvest. This versatile filling serves as the heart of a variety of delectable dishes, ranging from savory pies and frittatas to hearty casseroles and flavorful tarts.

With its mild flavor and delicate texture, zucchini harmonizes seamlessly with an array of savory ingredients, making it an ideal base for both simple and elaborate preparations. Whether you prefer a classic zucchini pie filling brimming with grated zucchini, eggs, milk, and seasonings, or a more adventurous variation featuring goat cheese, sun-dried tomatoes, or crumbled bacon, there's a recipe here to tantalize your taste buds and delight your family and friends.

From the classic Zucchini Pie Filling, brimming with zucchini, eggs, milk, and a touch of onion and herbs, to the unique Zucchini and Corn Pie Filling, where sweet corn adds a burst of summery flavor, this collection offers a diverse range of options to suit every palate.

For those seeking a vegetarian delight, the Zucchini, Spinach, and Feta Filling promises a symphony of flavors and textures, while the Zucchini and Mushroom Filling delivers a savory and earthy twist. And for a touch of indulgence, the Zucchini and Sausage Filling combines the flavors of zucchini with savory sausage, creating a hearty and satisfying meal.

Each recipe provides clear and concise instructions, ensuring that even novice cooks can confidently create these delectable fillings. The ingredient lists are carefully curated to ensure that each element contributes to the harmonious balance of flavors and textures.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure with this collection of zucchini pie fillings. Whether you choose the classic simplicity of the traditional filling or explore the creative possibilities of the more adventurous variations, you're sure to discover a new favorite dish that will become a cherished part of your culinary repertoire.

Here are our top 2 tried and tested recipes!

ZUCCHINI PIE FILLING

Zucchini Pie Filling image

I created this recipe from zucchini cobbler filling. I wanted it as close to apple pie filling as I could get and after several botched attempts I struck pay-dirt! My friends are amazed, they can't believe it's zucchini!

Provided by Bernice Raymond

Categories Pies

Time 1h10m

Number Of Ingredients 12

Ingredients

24 c about 24 cups of peeled, seeded, and sliced zucchini
2 c lemon juice
2 3/4 c white sugar
1 1/2 c brown sugar, firmly packed
4 1/2 tsp cream of tartar
2 Tbsp cinnamon
3/4 tsp nutmeg
3/4 tsp caradom
3/4 tsp ground cloves
3/4 tsp allspice
3/4 tsp ginger
1 Tbsp vanilla

Steps:

1. Wash and peel zucchini. Cut in half, scoop out seeds (a melon baller works great for this or a large metal serving spoon) and then cut into slices about 1/4 inch thick. I try to make them look like apple slices.
2. Place zucchini into a pot, add the lemon juice and bring to a boil, then simmer and cook for 15 - 20 minutes. I like them a greenish color, not quite transparent though.
3. Add remaining ingredients. Tip: While the zucchini is simmering combine the remaining ingredients in a bowl.
4. Cook for about 3 - 5 minutes, or til thickish looking.
5. I updated this recipe to reflect the new guidelines regarding canning of squash which is not deemed safe. I would freeze this as you would apple pie filling.
6. Use as you would homemade apple pie filling.

GLUTEN-FREE ZUCCHINI PIE FILLING

Gluten-Free Zucchini Pie Filling image

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.

Provided by cj&jj

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

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

Steps:

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

Nutrition Facts : Calories 172.2 calories, Carbohydrate 25.8 g, Cholesterol 82.1 mg, Fat 5.2 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 221 mg, Sugar 24.1 g

Tips:

For the best flavor, use fresh zucchini that is in season. Look for zucchini that is firm and has a deep green color.
To make the peeling process easier, use a vegetable peeler. You can also use a knife, but be careful not to cut yourself.
If you don't have a food processor, you can grate the zucchini by hand. Just be sure to grate it finely so that it cooks evenly.
Don't overcook the zucchini. It should be tender but still have a slight crunch to it.
You can add other ingredients to the pie filling, such as cheese, cooked bacon, or chopped nuts.
Serve the zucchini pie filling warm or cold, with a dollop of sour cream or yogurt on top.

Conclusion:

Zucchini pie filling is a delicious and versatile filling that can be used in a variety of recipes. It's perfect for pies, tarts, and quick breads. It can also be used as a side dish or a main course. Zucchini pie filling is a great way to use up fresh zucchini and it's a delicious way to get your daily dose of vegetables.