![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ElnweDdi56uO6X5SEhQZJ-Xwtgs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5054634-bc234b5239c647ecb07d9045e1a9eff7.jpg)
Ingredients
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1 cup peeled, chopped zucchini
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1 cup sweetened flaked coconut, divided
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⅔ cup sugar
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1 ½ cups milk
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3 eggs
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1 teaspoon vanilla extract
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1 pinch salt
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1 (9 inch) unbaked pie crust
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1 pinch ground nutmeg
Directions
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Preheat oven to 450 degrees F (230 degrees C).
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Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.
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In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
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Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.
Nutrition Facts (per serving)
275 | Calories |
13g | Fat |
35g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 275 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 6g | 28% |
Cholesterol 73mg | 24% |
Sodium 190mg | 8% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 2g | 7% |
Total Sugars 23g | |
Protein 6g | 11% |
Vitamin C 3mg | 3% |
Calcium 69mg | 5% |
Iron 1mg | 7% |
Potassium 184mg | 4% |
* 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.