Zucchini Custard Pie

As some will be aware, I am always hunting down new ways to use zucchini. This recipe tickles me and the color potential means an interesting conversation piece. I'm still trying different variations of the recipe, but I think this one has the most potential so far. I would skip the peeling for both nutritional and color reasons.

1 (9 inch) unbaked pie crust
1 1/2 c. zucchini that has been prepared (as below)
1 1/4 c. sugar
3 tbsp. flour
2 tbsp. butter, melted
1 1/2 c. Half and Half (or Carnation)
Cinnamon and nutmeg
1/4 tsp. salt
2 eggs
1 1/2 tsp. vanilla

To prepare zucchini: peel, take out seeds, cut in chunks, boil in small amount of water until done. Drain. Put in a blender to blend. Need 1 1/2 cups for one pie.
With hot zucchini in blender, add butter to melt. Mix together sugar, flour and salt in small bowl; add to zucchini, along with eggs, Half and Half and vanilla. Blend all together.

Pour into unbaked pie crust; sprinkle with cinnamon and nutmeg. Bake 20 minutes at 425 degrees and 10 minutes longer at 350 degrees. Let cool before cutting.

This was probably a spin-off from a Weight Watchers recipe from years ago.

My mother-in-law and sister-in-law lost a lot of weight back in the 70s.

This reminds me of the Lemon Pie that was made with squash.

it reminds me of the Squash pie my great aunt used to make from crookneck squash...  hers looked a bit more translucent and was sooo good alas no one thought to get the recipe or even an approximate on...