>Recipes
Zucchini Pie
Makes 8 servings
Time to Prepare: 0:10
Time to Cook: 0:50
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Ingredients
1 med Pie crust, standard-type, prepared from recipe, baked 3 small Squash, summer, zucchini, includes skin, raw 2 tbls Butter, with salt Diet
1/2 tsp Spices, caraway seed 1 tsp Lemon peel, raw 2 tbls Sugars, granulated 2 tbls Lemon juice, raw 6 tbls Butter, with salt Diet
2/3 cup Sugars, granulated 2 tbls Wheat flour, whole-grain 2 large Egg, whole, raw, fresh 2 large Egg, yolk, raw, fresh 2 tbls Wheat flour, whole-grain 1/4 cup Lemon juice, raw
Directions
1. Preheat the oven to 400F degrees.
Filling:
1. Melt the 2 tablespoons of butter in a skillet and saute the zucchini and remaining filling ingredients over high heat until the zucchini loses its color. Place in the pie shell and bake for 15 minutes. Then reduce the oven temperature to 375F degrees.
cUsTaRd:
1. Cream the 6 tablespoons of butter with the sugar.
2. Add the 2 whole eggs and 2 extra egg yolks alternately with the flour and mix well.
3. Then add the lemon juice. Pour the custard over the zucchini and bake for an additional 35 minutes.
Filling:
1. Melt the 2 tablespoons of butter in a skillet and saute the zucchini and remaining filling ingredients over high heat until the zucchini loses its color. Place in the pie shell and bake for 15 minutes. Then reduce the oven temperature to 375F degrees.
cUsTaRd:
1. Cream the 6 tablespoons of butter with the sugar.
2. Add the 2 whole eggs and 2 extra egg yolks alternately with the flour and mix well.
3. Then add the lemon juice. Pour the custard over the zucchini and bake for an additional 35 minutes.
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