Sweet Zucchini Pie with Crumb Topping


I am already thinking of the end of summer, when you have an over abundance of vegetables either given to you by your neighbor, bought at the farm stand, or grown in your own garden. What to do with all these fresh veggies?

Do I want the summer to be over? No, that is my favorite season! Every imaginable fruit and vegetable and flower and herbs are blooming  to their hearts content, and I love that smell and thrive on enjoying every minute of that warm sunshine! But that sun makes everything grow and grow, and the tomatoes and other things keep falling and rotting and pretty soon it’s over! I know I am pushing time a bit, and I definitely do not want to make the seasons  go by any  faster than they do, after all the spring is just beginning and seeds are just starting to sprout. But I am just thinking!

What got me going on this subject is that I needed to use the 6 zucchini i have in my refrigerator before they go bad  and figured i could either boil them, bake them, saute them, put them in a casserole, or put them in a quiche. But, as you know I am always looking for those sweet things, and I am always looking to bake pies out of what I have on hand or want to use up, so why not a sweet zucchini pie, ” Ya , That’s The Ticket”

Preheat oven to 400 degrees

  • 1 unbaked 8-9 inch  pie shell (2 ounces cheddar cheese added to dough)
  • 6 medium zucchini (peeled, seeds removed, sliced crosswise in sections like apple pie)
  • 3/4 cup of salted  butter (divided) 
  • 1-1/2 cups of light brown sugar (divided)
  • 2 tablespoons of lemon juice
  • 1 teaspoon of lemon zest
  • 1-1/2 teaspoons of cinnamon ( divided)
  • dash of nutmeg
  • 2 tablespoons of cornstarch
  • 2 tablespoons of sour cream
  • 3/4 cup of oatmeal
  • 1/2 cup of flour
  1. Make pie shell and refrigerate
  2. peel  zucchini and remove seeds with spoon and cut into slices
  3. place zucchini in rapid boiling water and cook for 2 minutes, drain and cool
  4. In saute or fry pan place 1/3 cup of butter and melt on medium heat and heat till butter sizzles.
  5. Add 3/4 cup of brown sugar and stir till thick and caramel like consistency
  6. Add zucchini and stir till all zucchini is covered with a  nice glace
  7. Add lemon juice and lemon zest and keep stirring
  8. Add  1 teaspoon of cinnamon and the nutmeg
  9. Add cornstarch and stir till blended and keep stirring for  another minute
  10. Take off heat and transfer to bowl to cool down
  11. Make crumb topping by combining in a bowl  the remainder of the butter, the 3/4 cup of  brown sugar, the 1/2 teaspoon of cinnamon, the oatmeal  and the flour. Mix with your fingers  and place to the side.
  12. Add sour cream to the cooled down zucchini and place into pie shell
  13. Top zucchini with crumb topping 
  14. Bake in 400 degree oven for 45-50 minutes or until bubbling and golden brown on the top
  15. Serve warm with some Vanilla Ice cream

About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in Desserts, Pies, Uncategorized. Bookmark the permalink.

5 Responses to Sweet Zucchini Pie with Crumb Topping

  1. I remember an old school friend who had a recipe got Zuchinni Chocolate cake. I’d never have imagined it’d be so versatile but hey, if it makes desserts more nutritious there’s no loss there 🙂

  2. debbrunson says:

    Love the look of this crumb topping 😀

  3. Sammie says:

    Very interesting! Never tried a zucchini pie!

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