- 1 large zucchini, peeled and diced
- 1 (12 ounce) can evaporated milk
- 3/4 cup white sugar
- 3 eggs, beaten
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch, or more as needed
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Bring a large pot of lightly salted water to a boil. Add the zucchini and cook uncovered until tender, about 5 minutes. Drain and cool. Process cooled zucchini in a blender until smooth; measure out 2 cups zucchini puree.
- Stir the 2 cups zucchini puree, evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg together in a bowl.
04/24/2018
recipepes.com
Gluten-Free Zucchini Pie Filling, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
