Zucchini Pie I

Yield

1 pie

15

60

2 cups: zucchini - peeled, seeded and sliced

2: eggs, beaten

2 cups: white sugar

4 tablespoons: all-purpose flour

1/2 teaspoon: salt

1/2 cup: margarine

2 cups: evaporated milk

2 teaspoons: vanilla extract

1 recipe: pastry for a 9 inch single crust pie

1/4 teaspoon: ground nutmeg

Preheat oven to 350 degrees F (175 degrees C). Place zucchini in a saucepan with enough water to cover, and boil until tender. Drain, and let stand in cold water for about 5 minutes, then drain.

In a bowl, mix together eggs, sugar, flour, salt, margarine, evaporated milk, and vanilla. Add cooked zucchini. In a blender or food processor, blend until smooth and creamy (pudding like). Pour into unbaked pie shell, and sprinkle with nutmeg.

Bake at 350 degrees F (175 degrees C) until knife comes out clean.

Calories: 532 kcal

Carbohydrates: 70.9 g

Cholesterol: 71 mg

Fat: 24.8 g

Fiber: 1.3 g

Protein: 8.1 g

Sodium: 481 mg