Zucchini Apple Pie Filling Recipes

Steps:

• 1. Wash and peel zucchini. Cut in half, scoop out seeds (a melon baller works great for this or a large metal serving spoon) and then cut into slices about 1/4 inch thick. I try to make them look like apple slices.
• 2. Place zucchini into a pot, add the lemon juice and bring to a boil, then simmer and cook for 15 - 20 minutes. I like them a greenish color, not quite transparent though.
• 3. Add remaining ingredients. Tip: While the zucchini is simmering combine the remaining ingredients in a bowl.
• 4. Cook for about 3 - 5 minutes, or til thickish looking.
• 5. I updated this recipe to reflect the new guidelines regarding canning of squash which is not deemed safe. I would freeze this as you would apple pie filling.
• 6. Use as you would homemade apple pie filling.

Steps:

• 1. Preheat oven to 350F degrees. Shred apples and zucchini leaving the skins on. Set aside.
• 2. Using 2 8" bread loaf pans, place foil in center overlapping the sides for more ease to lift out the bread. Grease with non-stick spray.
• 3. Mix wet ingredients and spices together using an electric mixer on low-med speed.
• 4. On low speed, slowly add dry ingredients.
• 5. Then add apples and zucchini and mix until combined.
• 6. Optional: Add 1/2 cup of your favorite nuts to the batter for a yummy crunch! My favorites are pistachios :)
• 7. Split the batter between the two loaf pans.
• 8. Add crumble ingredients to a bowl.
• 9. Cut cold butter into the ingredients until crumbles form.
• 10. Split crumble mixture between the two loaf pans pressing the crumbles slightly into the batter.
• 11. Bake for 60 minutes. Cool 20 minutes before removing from loaf pan.
• 12. Cool completely before cutting into and serving. Enjoy!

Steps:

• Preheat oven to 425 degrees.
• Cook zucchini slices in boiling water until barely tender, about 2 minutes.
• Remove from stove and drain very well and cool.Remove as much moisture as you can with paper towels.
• In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
• Place lightly floured pastry in a 9-inch, pan.
• Fill with zucchini mixture.
• Dot with butter, drizzle with vinegar.
• Top with crust.
• Brush top crust lightly with water and sprinkle crust with sugar.
• Bake for 15 minutes at 425.
• Reduce heat to 350 and bake about 45 minutes.
• Serve hot with a scoop of vanilla ice cream.
• Or serve chilled.

Steps:

• Pre slice and simmer until tender add all Ingredients then place in 9 inch pie shell
• 40 to 45 minutes
• you can also use this as an apple crisp baken time is the same and prep time is the same takes about 20 mins to prepare.