Zucchini Mock Apple Pie

  • Yield: 16 servings

"This recipe is a favorite because no one can believe it is made from zucchini. It is fun when people think it is apple pie and then you tell them it is zucchini. When they taste it, they want the recipe. It almost tastes better than apple pie—in fact, I like it better."


6cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick)
1cup granulated sugar
1/2cup brown sugar
1 1/2teaspoons cinnamon
1 1/2teaspoons cream of tartar
2tablespoons cornstarch
1/2teaspoon salt
1teaspoon vinegar
Pastry for two-crust pie


  1. Preheat oven to 475F.
  2. Cook zucchini slices in boiling water until barely tender, about 2 minutes. Remove from stove and drain well (see “Tips,” below).
  3. In a bowl, toss zucchini with sugars, cinnamon, cream of tartar, cornstarch and salt until well coated.
  4. Place pastry in a 9-inch, greased pie pan. Fill with zucchini mix.
  5. Dot with butter, drizzle with vinegar. Top with crust and crimp edges to seal
  6. Bake  12 minutes at 475F. Reduce heat to 350F and bake about 1 hour  and 15 minutes.

Tips From Our Test Kitchen: Make sure the zucchini is well-drained and cooled before adding to sugar mixture or sugar will liquefy and make a river in your pie dish.


—Dolly Massaro, The Villages, Fla.

Nutritional Info *per serving

  • Glycemic Load 11
  • Calories 250
  • Fat 8g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 0mg
  • Sodium 220mg
  • Potassium 270mg
  • Carbohydrate 44g
  • Fiber 2g
  • Sugars 28g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 20%
  • Calcium 2%
  • Iron 6%