Gluten-Free Zucchini Pie Filling recipe
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- 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
Nutrition Info
- 172.2 caloriescarbohydrate: 25.8 gcholesterol: 82.1 mgfat: 5.2 gfiber: 0.5 gprotein: 5.8 gsaturatedFat: 2.6 gservingSize: -sodium: 221 mgsugar: 24.1 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Zucchini Pie Filling
Directions
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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.