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.
Vegetable peeling.
Remove the seeds, then cut the fruit into quarters lengthwise and crosswise (as you would cut apples for apple pie).
Combine 4 cups of chopped zucchini with salt, lemon juice, and olive oil.
Mixture should be cooked until tender-crisp in a frying pan.
Combine the flour, brown sugar, cinnamon, cream of tartar, and nutmeg in a separate bowl.
Mix well after adding the cooked zucchini to the sugar mixture.
Although a little runny, that’s okay.