Directions:
- Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
- Pull out seeds so only the flesh of the zucchini is left.
- Put all the ingredients into a large blender.
- Blend until well mixed.
- Pour into unbaked pie shells.
- Sprinkle well with cinnamon and nutmeg.
- Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
- Let cool on the counter for approximately 1 hour.
- Refrigerate well and serve.
- Its always best topped with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 607.17 Kcal (2542 kJ) | ||
| Calories from fat | 242.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.96g | 41% | |
|---|---|---|---|
| Cholesterol | 118.03mg | 39% | |
| Sodium | 579.05mg | 24% | |
| Potassium | 573.07mg | 12% | |
| Total Carbs | 76.62g | 26% | |
| Sugars | 40.73g | 163% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 15.6g | 31% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 273.4mg | 27% | |
| Amount Per 100 g | |||
| Calories | 192 Kcal (804 kJ) | ||
| Calories from fat | 76.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 41% | |
|---|---|---|---|
| Cholesterol | 37.32mg | 39% | |
| Sodium | 183.11mg | 24% | |
| Potassium | 181.22mg | 12% | |
| Total Carbs | 24.23g | 26% | |
| Sugars | 12.88g | 163% | |
| Dietary Fiber | 0.71g | 9% | |
| Protein | 4.93g | 31% | |
| Vitamin C | 3.3mg | 17% | |
| Iron | 0.5mg | 9% | |
| Calcium | 86.5mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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