Being from Indiana means that right now we are in the thick of road construction and zucchini season. Orange barrels and green squash can be found in abundance. So much so that the zucchini can actually appear randomly at your door by a kind but anonymous neighbor. My husband and I have clearly been watching too much crime TV as his first thought was that they were poisoned and we should refrain from eating them. A few days later a neighbor claimed the deed but not before myself and coworkers dubbed the case “The Summer Squash Slayer”. When I bring in a new zucchini recipe I add slayer to the name (ex: slayer bread instead of zucchini bread).
Yesterday I decided to make a recipe that my grandma used to love to make every summer…Zucchini Pie. The last time I ate it, Grams was not able to cook much anymore, my Uncle had carried on the family recipe and I shared a slice with him. I decided it was time for me to add to the recipe’s generational legacy. Grandma passed away in 2017 but I shared a sense of closeness with her as I prepared the zucchini cream that fills the flaky pie crust. Grandma loved to share a good recipe so I cut slices and delivered them to a few neighbors. I didn’t realize that zucchini pie might not be as common as my childhood led me to believe with the raised eyebrows I was getting at the name of the treat I was handing to them. “It’s like sugar cream pie ( which may be a midwestern dessert too)”. Let me tell you, folks, Grandma was right…zucchini pie is a delectable way to use your excess squash. With a mouthful of zucchini pie and the feeling of my Grandma’s presence, it was a little slice of heaven.
What is a family recipe you have that may not be as common as you thought? Tell me below!
Since Grams loved to share a good recipe, I hope you you make this a family recipe for yourself!
Ingredients
1 cup zucchini peeled and pureed
1 Egg
1 cup Evaporated Milk
1 cup Sugar
1/2 cup flour
2 Tbls Butter melted
1 tsp Vanilla
19 in Pie crust unbaked ( I used frozen for ease but you can make your own)
Cinnamon
Nutmeg
Instructions
1. Preheat the oven to 450 degrees.
2. Mix all ingredients in a blender or food processor.
3. Pour into an unbaked pie shell.
4. Sprinkle with cinnamon and nutmeg
5. Bake for 10 mins and then reduce heat to 350 degrees and cook for another 30 mins or until a knife inserted in the center comes out clean.
Notes
If your zucchini is really watery make sure to remove the access liquid before making the filling. There should only be a slight jiggle to the center of your filling. I used two different pie pans; one ceramic and one clear glass. The glass pie pan ended up needing a bit longer to cook. Store in an airtight container in the refrigerator for 3-5 days.
My SIL makes zucchini pie. So good!
It really is! My uncle cans zucchini and makes a more cinnamon forward version at the holidays.