Yellow Zucchini Pie
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Quantity: 3 pies
Complexity: easily
Quantity: 3 pies
Nutritional value per serving:
Serving size: 1 of 12 servings
Calories 284, total fat 11 G., saturated fats 6 G., proteins 4 G., carbohydrates 46 G., fiber 4 G., cholesterol 67 mg, sodium 54 mg, sugar 17 G.
Serving size: 1 of 12 servings
Calories 284, total fat 11 G., saturated fats 6 G., proteins 4 G., carbohydrates 46 G., fiber 4 G., cholesterol 67 mg, sodium 54 mg, sugar 17 G.
Bake this yellow squash pie using Grandma Sunny Anderson's recipe and enjoy its perfect flavor, texture, and ease of preparation. You can use store-bought pie crust for the base, and for the filling, you'll need just a few ingredients: yellow squash, butter, a little flour, sugar, eggs, and lemon extract. Nothing extra. All the ingredients will enhance the natural flavor of the yellow squash and give the filling a delicate texture. This recipe makes three 22cm tarts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 medium yellow zucchini, sliced into 2.5cm thick rounds.
- 110 g unsalted butter, room temperature
- 0.5 cups premium flour
- 1 cup of sugar
- 1 tbsp lemon extract
- 3 large eggs
- 3 ready pie bases 22 cm in diameter (defrosted) or 3 circles of pie dough (pie)
We recommend
Recipes with similar ingredients: pumpkin, shortcrust pastry, lemon essence, eggs
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place the zucchini in a large saucepan and cover with water. Bring to a boil over medium heat and simmer until tender, about 20 minutes. Drain the zucchini, place it in a fine-mesh sieve, and press down with the back of a spoon to remove excess water.
- Place the zucchini in a blender. Add the butter and flour and blend until smooth. Add the sugar, lemon extract, and eggs.
- Beat until smooth. Spread the filling evenly into the pie crusts. If using chilled pie crust, press the circles into 9-inch (22 cm) pie pans and crimp the edges before adding the filling.
- Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.
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