Did your garden over produce this year and you have an abundance of zucchini? Or did you visit your local co-op and they had free zucchini for anyone who would like some fresh produce? Here’s a old idea for extra zucchini that has been around since the mid 1970’s when electric blenders became the newfangled tool to have in the kitchen.
Zucchini Lemon Pie
- 8 inch pie shell, baked
- 1 c zucchini milk approx 2 small zucchini or 10 ounces peeled, cut into slices and liquefied in blender
- 1 c water
- 1 tbsp butter
- 6 tbsp honey
- 4 tbsp corn starch
- pinch salt
- grated rind of one lemon
- 1/4 c lemon juice
- 2 egg yolks
- 2 egg whites
- 1 tbsp honey
- Heat zucchini milk, water, butter and honey together. While this mixture heats, combine cornstarch, salt, lemon rind and juice and add to zuchini mixture.
- Cook, stirring constantly, until thick. Beat egg yolks and add a little hot zucchini mixture to them. Stir well.
- Then put everything into the hot zucchini mixture and cook one minute.
- Remove from heat and pour into baked pie shell and top with meringue made by beating egg whites until stiff, then adding one tablespoon warmed honey slowly while continuin to beat.
- Bake in preheated 400 degree oven until golden brown (about five minutes). Cool and serve.
Zucchini Bread Pudding
- 2 c zucchini milk
- 1 1/2 c bread cubes
- 1/4 c honey
- 1/4 tsp salt
- 2 eggs, slightly beaten
- 1 tsp vanilla
- 2 tbsp butter
- 1/2 tsp cinnamon
- 1/2 c raisins
- Bring zucchini milk to the boiling point, pour over bread cubes.
- Add butter. Combine honey, salt and beaten eggs. Add to the bread and milk mixture.
- Add vanilla, cinnamon and raisins.
- Pour into a greased casserole dish. Set the dish in a shallow pan of hot water and bake at 350 degrees for about an hour.