Zucchini Apple Pie Recipe
If you've ever had a box of Ritz crackers in your pantry, then you might have seen the recipe for "mock apple pie" on the box's back or side panels at some point. According to Culinary Lore, Ritz's mock apple pie was meant to have the taste and mouthfeel of apple pie, without the need for hunting down apples at a time when apples were scarce. Although cracker-based apple pie has its share of fans, what it is clearly lacking is the nutritional value associated with cooking with actual apples. Well, recipe developer and health and wellness coach, Miriam Hahn, has taken it upon herself to solve for the missing factor by developing this recipe for mock apple pie, made not with carbohydrate- and butter-laden crackers, but instead, with...zucchini!
Zucchini? Zucchini, Hahn assures us, can truly embody the feel and even flavor of apples, making this zucchini apple pie recipe such a success. "Zucchini is super neutral so it can take on any flavor," she explains. "Once you cut it in the shape of apples and sweeten it, you would be surprised how much it tastes like apples." And, think of how nutritious it is! Plus, there is this extra added bonus around fall harvest time, as zucchinis grow plentifully. According to Hahn, "when you grow [zucchini], you can end up with a lot of it." And we can't think of a better way to put it to use than with this zucchini apple pie recipe!
Gather your ingredients for zucchini apple pie
To make Hahn's recipe for zucchini apple pie, you will need four cups of zucchini slices of about a ¼-inch thickness. According to Hahn, this will require somewhere between two and three medium-sized zucchinis. To enhance your zucchini slices with apple pie flavor, you'll need brown sugar, lemon juice, ground cinnamon, and ground nutmeg. You'll also need a small amount of cream of tarter and all-purpose flour. Finally, you'll need a frozen pie crust, and Hahn assures us that there's no shame in using a premade crust. "Frozen pie shells are really good and save so much time," she explains. "Then you just have to focus on the filling. They even have gluten free versions if you are looking for that."
Prep your zucchini
Start by preheating your oven to 400 F. Then, rinse off your zucchinis off in cool water in your sink, and pat them dry. Peel them with a vegetable peeler, and then, with a sharp chef's knife, cut off about ½-inch from each end of each zucchini. You can discard these pieces. Then slice each zucchini in half, lengthwise, and scoop out the seeds that run up the center of each. "A grapefruit spoon works well," for this, Hahn notes.
Slice your zucchini into moon shapes then sauté
Next, you'll want to use that chef's knife to slice your zucchini into ¼-inch thick half-moon shapes. Transfer the cut zucchini slices to a large mixing bowl. Add the lemon juice and the salt, and stir to combine. This is going to accomplish two things. One is to begin lending the zucchini a fruity flavor (from the lemon) and the other is to release moisture from the zucchini slices. Grab a skillet big enough to hold all the zucchini, and set the heating element to medium. Sauté the zucchini for five minutes.
Now, stir together your zucchini apple pie filling
You won't need to stir the zucchini as it sautés. Instead, you can turn to the mixing of seasonings that will ultimately result in the transformation of your zucchini slices into "apple" slices. In a large bowl — big enough to hold one pie's worth of zucchini slices — combine the sugar, cinnamon, cream of tarter, nutmeg and flour. After your zucchini has been cooking and releasing water for five minutes, transfer the slices into the mixture you just made, and toss gently to coat.
Fill your pie shell and bake your zucchini apple pie
Fill your frozen pie shell with this mixture, and when your oven has fully preheated, set the filled pie shell on the middle rack of your oven. Bake for 35 minutes, then check on your pie at this point. If the crust is golden brown, your pie is ready to come out of the oven. If not, give it five more minutes. Cool your pie for one hour or more before slicing and serving, and simply refrigerate any leftovers. And there you have it! A healthy dessert that tastes just as good as regular apple pie — you'll be thanking your zucchinis for this one.
- 2 to 3 zucchinis, sliced
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 ½ teaspoons cream of tarter
- ¼ teaspoon nutmeg
- 3 tablespoons all-purpose flour
- 1 frozen pie crust
- Preheat the oven to 400 F.
- Peel the zucchini and cut off the ends.
- Slice each zucchini in half lengthwise, and using a spoon, scrape out the seeds in the center.
- Slice the zucchini into ¼-inch half-moon shapes.
- Mix the zucchini with the lemon juice and salt, and sauté on medium heat for 5 minutes.
- While that is cooking, in a large bowl combine the sugar, cinnamon, cream of tarter, nutmeg, and flour.
- Add the cooked zucchini to the flour mixture and stir to coat.
- Fill frozen pie shell with mixture.
- Bake the pie for 35 to 40 minutes, until golden brown.
- Let the pie cool on a cooling rack for 1 hour or more before slicing, then serve and enjoy.
| Calories per Serving | 223 |
| Total Fat | 7.9 g |
| Saturated Fat | 3.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 1.3 mg |
| Total Carbohydrates | 37.4 g |
| Dietary Fiber | 1.6 g |
| Total Sugars | 19.3 g |
| Sodium | 200.2 mg |
| Protein | 2.0 g |
