Ingredients
8
8 servings
- •1 cup peeled, chopped zucchini
- •1 cup sweetened flaked coconut, divided
- •⅔ cup sugar
- •1 ½ cups milk
- •3 eggs
- •1 teaspoon vanilla extract
- •1 pinch salt
- •1 (9 inch) unbaked pie crust
- •1 pinch ground nutmeg
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.
- In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
- Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 50 minutes, or until a knife inserted in the center comes out clean.
Nutritional Facts
Per 8 servings
- Calories: 275
- Carbohydrate: 35g
- Fat: 13g
- Fiber: 2g
- Protein: 6g
- Sugar: 23g
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