Directions:
- Cook zucchini in water until tender.
- Drain then put in refrigerator for 10 minutes.
- Drain zucchini.
- Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together.
- Pulsing until creamy.
- Pour mixture into pie crust and sprinkle with cinnamon and nutmeg.
- Bake at 325 for 65 minutes or until a knife comes out clean.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1045.3 Kcal (4376 kJ) | ||
| Calories from fat | 357.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.71g | 61% | |
|---|---|---|---|
| Cholesterol | 74.46mg | 25% | |
| Sodium | 819.4mg | 34% | |
| Potassium | 1098.23mg | 23% | |
| Total Carbs | 164.29g | 55% | |
| Sugars | 74.78g | 299% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 15.63g | 31% | |
| Vitamin C | 44.1mg | 74% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.5mg | 25% | |
| Calcium | 261mg | 26% | |
| Amount Per 100 g | |||
| Calories | 146.6 Kcal (614 kJ) | ||
| Calories from fat | 50.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 61% | |
|---|---|---|---|
| Cholesterol | 10.44mg | 25% | |
| Sodium | 114.92mg | 34% | |
| Potassium | 154.03mg | 23% | |
| Total Carbs | 23.04g | 55% | |
| Sugars | 10.49g | 299% | |
| Dietary Fiber | 0.67g | 19% | |
| Protein | 2.19g | 31% | |
| Vitamin C | 6.2mg | 74% | |
| Iron | 0.6mg | 25% | |
| Calcium | 36.6mg | 26% | |
* 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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