Psst…hey you, you wanna buy a zucchini? I can get you a great deal on half a ton! 😉
Now I like zucchini and will happily eat it sauteed with garlic, onions, and tomatoes every night. Unfortunately, no one else in this house cares for zucchini…or at least they think they don’t care for it. What the younger people here do not know, and what the older ones only learned after admitting they liked what they were eating, is that they actually love zucchini desserts. A devious mama who wants her little ones to eat zucchini simply makes mock apple pie, mock apple crumble, mock apple strudel, or zucchini chocolate cake and stays mum about the switcheroo.
I found a recipe for canned zucchini pie filling and decided it was perfect for dealing with a half dozen monster-sized overgrown zucchini. Example:
I made some minor adjustments to the recipe, most importantly by increasing the processing time and pressure. Here is what I did…
- Wash and peel zucchini. Cut in half lengthwise, scoop out seeds, and then cut into slices about 1/4 inch thick; try to make them look like apple slices.
Here is a tip my mother taught me for when you are measuring many cups of something into a pot or bowl. Start by making a little dish of “markers”; I put 24 slices of zucchini into this dish and then each time I dumped a cup into the stock pot, I added one “marker” slice. That way when I ran out of slices, I knew I had put in the right number of cups. This is helpful if you are constantly being interrupted by children wanting lunch, puppies needing to go outside, or teenagers asking if you will drive them out to Clear Lake, and you lose mental count of how many cups you’ve added.
- Place zucchini into a stock pot, add the lemon juice and bring to a boil, then simmer 15 – 20 minutes until a greenish color but not quite transparent.
- Mix together remaining dry ingredients in a bowl while the zucchini is cooking:
- Add dry ingredients and vanilla to cooked zucchini; cook for about 5-7 minutes until it thickens somewhat.