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Gluten-Free Zucchini Pie Filling
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Delicious gluten-free zucchini pie filling with warm spices - a perfect way to enjoy your summer zucchini harvest!
Ingredients:
  • 1 large zucchini, peeled and diced
  • 1 (12 ounce) can evaporated milk
  • 0.75 cup white sugar
  • 3 eggs, beaten
  • 1 tablespoon vanilla extract
  • 1 tablespoon cornstarch, or more as needed
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
Instructions:
  • Bring a generously salted pot of water to a boil. Cook the zucchini uncovered until tender, about 5 minutes. Drain and cool. Blend the cooled zucchini until smooth, then measure out 2 cups of zucchini puree.
  • Combine 2 cups of zucchini puree with evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg in a bowl, stirring until well mixed.

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