zucchini mock apple pie recipe

Written ByJenny Smyth Posted on
zucchini mock apple pie recipe
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The Best zucchini mock apple pie recipe

I’ve been making zucchini mock apple pie for years, and it’s always a hit with my family. The recipe is a great way to get some extra veggies in, especially during the summer months when zucchinis are at their peak.

I like to use this recipe for potlucks and family gatherings because it’s easy to make in large quantities and everyone loves the taste. My kids especially love helping me in the kitchen, and they’re always excited to be a part of the baking process.

The best part about this recipe is that it’s incredibly versatile – you can serve it as a side dish, a dessert, or even as a snack. I’ve even been known to serve it at breakfast time, topped with a dollop of whipped cream and some fresh fruit.

The combination of flavors and textures is just right, and everyone in my household raves about it. As for me, I love that this recipe is so easy to make and requires minimal ingredients – just some grated zucchini, sugar, flour, and spices.

It’s the perfect way to get some extra nutrients into our diets without sacrificing flavor or convenience.

Zucchini Mock Apple Pie

Zucchini Mock Apple Pie

4.7 from 745 votes

This clever dessert uses zucchini to mimic the texture of apples in a classic spiced pie filling. It is a great way to use an abundance of summer squash while enjoying a familiar, comforting treat.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold unsalted butter, cubed
1/2 cup ice water

For the Filling

6 cups zucchini, peeled, seeded, and sliced into 1/4-inch pieces
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces

👨‍🍳Directions

1Place the zucchini slices in a colander and sprinkle with a pinch of salt.
2Let them drain for 20 minutes to remove excess moisture, then pat them dry with paper towels.
3In a large skillet over medium heat, add the drained zucchini, sugar, flour, cinnamon, nutmeg, and cloves.
4Cook for 5 to 7 minutes, stirring occasionally, until the zucchini is tender and the mixture is bubbling.
5Stir in the lemon juice and vanilla extract, then remove the skillet from the heat.
6Let the filling cool completely to room temperature, about 20 minutes.
7Preheat your oven to 425°F (220°C).
8On a lightly floured surface, roll out one disc of dough into a 12-inch circle and fit it into a 9-inch pie dish, trimming any excess.
9Pour the cooled zucchini filling into the prepared crust and dot the top with the small pieces of butter.
10Roll out the second disc of dough and place it over the filling, then crimp the edges to seal and cut a few slits in the top for steam to escape.
11Place the pie on a baking sheet and bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling through the slits.
12Let the pie cool on a wire rack for at least 2 hours before slicing, so the filling can set properly.
13Serve warm or at room temperature.

🔧Equipment

Mixing bowls
Pastry blender or two forks
Plastic wrap
Rolling pin
9-inch pie dish
Large skillet
Colander
Measuring cups and spoons
Fork for crimping
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 60mg🧂Sodium: 300mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 5g

📝Notes

For best results, use firm, fresh zucchini and remove the seeds to avoid a watery filling. You can add a tablespoon of apple pie spice instead of individual spices for convenience. The pie tastes even better the next day, as the flavors meld together.

Watch Video Of How Zucchini Mock Apple Pie Works

To store leftovers, cover the pie loosely with foil and keep it in the fridge for up to three days. To reheat, pop a slice in the microwave for 30 seconds or in a toaster oven at 350 degrees until warm.

You can also serve it cold straight from the fridge, which is how my husband likes it. For a fun twist, try topping it with a scoop of vanilla ice cream or a drizzle of caramel sauce.

This pie works for weeknight desserts, holiday gatherings, or just because you have extra zucchini. It is a reliable recipe that always gets compliments, and I am confident it will become a favorite in your home too.

❓ Frequently Asked Questions About Zucchini Mock Apple Pie

Q: What is zucchini mock apple pie?

Zucchini mock apple pie is a delicious and healthy dessert or side dish made with grated zucchini instead of apples.

Q: What are the health benefits of zucchini mock apple pie?

This recipe is a great way to get some extra veggies in your diet, especially during the summer months when zucchinis are at their peak. Grated zucchinis are rich in vitamins A and C, potassium, and fiber.

Q: Can I use other types of squash in place of zucchini?

Yes, you can substitute other types of summer squash like yellow crookneck or pattypan squash for the zucchini.

Q: How do I store leftover zucchini mock apple pie?

You can store leftover zucchini mock apple pie in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting gluten-free flour for the all-purpose flour called for in the recipe.

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