Zucchini & Lemon Pie

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Servings: 8 Difficulty: Advanced
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A bright, creamy custard pie featuring tender sauted zucchini and sharp lemon zest
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This unique Zucchini & Lemon Pie transforms garden-fresh zucchini into a sophisticated dessert. The filling begins with thinly sliced zucchini sauted with butter and caraway seeds, creating a savory-sweet base that pairs beautifully with citrus. A rich, velvety custard made with butter, sugar, eggs, and fresh lemon juice is poured over the vegetables before baking. The result is a pie with a complex flavor profile that balances the earthiness of the zucchini with the bright acidity of lemon. It’s a comforting, home-style dessert perfect for spring or summer gatherings, offering a textural contrast between the soft custard and the tender vegetable slices. Serve slightly warm or chilled for best results.

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Zucchini & Lemon Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 177.0

Description

This unique Zucchini & Lemon Pie transforms garden-fresh zucchini into a sophisticated dessert. The filling begins with thinly sliced zucchini sauted with butter and caraway seeds, creating a savory-sweet base that pairs beautifully with citrus. A rich, velvety custard made with butter, sugar, eggs, and fresh lemon juice is poured over the vegetables before baking. The result is a pie with a complex flavor profile that balances the earthiness of the zucchini with the bright acidity of lemon. It's a comforting, home-style dessert perfect for spring or summer gatherings, offering a textural contrast between the soft custard and the tender vegetable slices. Serve slightly warm or chilled for best results.

Ingredients

Directions

  1. Preheat the oven to 400F (200C).
  2. Melt 2 tablespoons of butter in a skillet over high heat.
  3. Add the thinly sliced zucchini, caraway seeds, grated lemon rind, 2 tablespoons of sugar, and 2 tablespoons of lemon juice to the skillet.
  4. Saut the zucchini mixture until the zucchini loses its raw color and becomes tender, about 5-7 minutes.
  5. Spoon the sauted zucchini filling into the unbaked pie crust and spread evenly.
  6. Bake the crust and filling for 15 minutes.
  7. Reduce the oven temperature to 375F (190C).
  8. While the pie bakes, prepare the custard by creaming 6 tablespoons of softened butter with 2/3 cup of sugar until light and fluffy.
  9. Add the 2 whole eggs and 2 egg yolks alternately with the 2 tablespoons of flour, mixing well after each addition.
  10. Stir in 1/4 cup of lemon juice until the custard is smooth.
  11. Pour the custard evenly over the pre-baked zucchini filling in the pie shell.
  12. Return the pie to the oven and bake for an additional 35 minutes, or until the custard is set and the top is golden brown.
  13. Allow the pie to cool completely before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 177.0kcal
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 131.2mg6%
Total Carbohydrate 22.1g8%
Dietary Fiber 0.8g4%
Sugars 0.4g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: zucchini, lemon, pie, custard, dessert, baking, caraway, saute, summer, vegetable pie, citrus, eggs, butter, homemade, comfort food
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