Gluten-Free Zucchini Pie Filling Recipe

Gluten-Free Zucchini Pie Filling Recipe

  • 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
  1. 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.
  2. Stir the 2 cups zucchini puree, evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg together in a bowl.
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