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Ingredients
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1 (9 inch) unbaked pie crust
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1 cup peeled, cubed zucchini
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2 eggs
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1 cup white sugar
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½ cup butter, melted
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2 tablespoons all-purpose flour
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½ teaspoon vanilla extract
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½ cup all-purpose flour
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½ cup brown sugar
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3 tablespoons butter
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.
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Place zucchini into the work bowl of a food processor, and process until pureed. Transfer the puree to a bowl, and whisk with eggs, 1 cup white sugar, 1/2 cup melted butter, 2 tablespoons flour, and the vanilla extract. Pour the mixture into the pie crust.
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Place 1/2 cup flour, brown sugar, and 3 tablespoons of butter into a bowl, and cut the mixture with a pastry cutter until the topping resembles coarse crumbs. Sprinkle the topping evenly over the pie filing.
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Bake in the preheated oven until the filling is set and the topping is lightly browned, about 45 minutes. Allow to cool for at least 30 minutes before serving.
Cook's Note
I grow enough zucchini to shred and puree for freezing to last us until the next season. I have a food processor which makes shredding or pureeing a snap. For pureeing, I peel the zucchini first, then cut it into small cubes before processing.
Nutrition Facts (per serving)
612 | Calories |
33g | Fat |
76g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 612 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 16g | 82% |
Cholesterol 118mg | 39% |
Sodium 337mg | 15% |
Total Carbohydrate 76g | 28% |
Dietary Fiber 2g | 6% |
Total Sugars 52g | |
Protein 6g | 12% |
Vitamin C 4mg | 4% |
Calcium 39mg | 3% |
Iron 2mg | 11% |
Potassium 141mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.