Easy Zucchini Recipes – Zucchini {Apple} Pie

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I spotted this recipe on my friend Jane’s blog about a month ago and I’ve been waiting until I had a boatload of zucchini to try it out.  Basically, this is a fake apple pie.  You heard me, a knock off apple pie.  Which HELLO, is perfect if you are swimming in zucchini like I am.

Although I was a little skeptical, I tried it anyway.  And my oh my was Jane right, you cannot even tell you are eating zucchini, because it has the same texture and sweetness as an apple pie would, this is the perfect dessert to trick your Handsome Husband and kids into eating their vegetables.  And if you can hold back the big cheesy grin you will undoubtedly have on your face while you serve this pie to them, they’ll probably be asking you for seconds.

Ahhh… Tricking your peeps into eating their veggies,  I love it.


4 cups peeled, sliced zucchini {slice them to look like apple slices}
1 1/4 cup sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. cream of tartar
1/4 tsp. nutmeg
3 tbsp. flour
3 tbsp. butter, divided into 6 pieces
1 double pie crust {ready-made or homemade}
1 egg {for egg wash}


Preheat oven to 375

Peel, slice in half, and hollow out the center of the zucchini.  Cut into 1/2″ slices and place in a glass bowl.  Add 1 inch of water to the bowl and microwave for 3 minutes, stir and then 3 more minutes.  Drain water from bowl, place zucchini slices onto a clean towel to dry a bit and then place them in a bowl.  To the zucchini add sugar, cinnamon, cram of tartar, nutmeg, flour and butter and toss.  Pour zucchini mixture into a prepared pie crust, add the top crust, crimp edges, and brush with egg wash.  Bake at 30 minutes or until the pie crust is golden brown.  Cool  and serve with a big ole’ fat scoop of ice cream {and a big grin}.

Looking for more zucchini recipes?  Click on the links below for more zucchini recipes

How To Make Zucchini Relish

Roasted Vegetable Salad

Double Chocolate Zucchini Brownies

Marinated Zucchini Salad

 Zucchini Cupcakes with Cream Cheese Frosting

 The Zucchini HoudiniBy Brenda Stanley ~ Amazon

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  1. I made this on a dare several years back and my whole family loved it!

  2. Oh yeah, we are swimming in zucchini and that recipe looks delicious…now too convince Mrs. H to make it for me. I’m a pretty good cook but a baker I’ll never be. Some of my half-hearted attempts at desserts over the years have proved to be quite fascinating to look at but not so much to eat.:)

    Thanks Mavis and Jane!

    …and your carrot pilgrimage had us laughing pretty hard yesterday morning, you are too darn funny and I sure did love the message you were portraying. “Grow your own…carrots good”

  3. Thanks! I currently have a zucchini shelf in my fridge. I picked 12 zucchini on national zucchini day!

  4. Oh this sounds great. I am going to have to get a few more zucchini to try this one on the family.

  5. Holy cow, this is genius. My husband would balk without even trying it, but maybe I pull the same maneuver I did with a chocolate beet cake, just not tell him what’s in it until after he says it’s yummy ;)

  6. Hmm… would it work to do this in a crisp? I’m scared of pie crust… ;)

  7. Hi, would it still taste good if the skins of the zucchinis were left on?

  8. I can’t really understand how one could be fooled into thinking that this is apple pie – in the UK we mostly use Bramley apple variety for pies and sauce and this has a really distinctive sharp/tart flavour which the courgette/ zucchini totally lacks in spades – are you in the USA more used to a milder flavoured apple?
    I was thinking of adapting your idea though for a savoury pie leaving out the sugar and adding onion garlic and tomato sautéing and cooling before tucking the pastry over the top. What do you recon Mavis? P x

    • Hello Pauline,

      The apples I choose for my pastries is Cortland. It too has a wonderful crisp tart texture. I do know some folks prefer a sweeter apple for recipes and choose McIntosh, Golden Delicious, Rome Beauty etc. Others go totally opposite and bake with Granny Smith apples, which I find objectionably tart and tasteless. I had considered trying this recipe with the addition of some lemon juice for that added tang to balance the sweet. I think it best to try it unaltered for a first round and then modify it to taste after that.

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