I had made a spread/mock jam, with rhubarb, blueberries, and zucchini, and it was damn good. So I’ve been trying to think of a decent method to utilize larger sizes and portions of zucchini to give a pie an apple pie like texture.

I’m guessing I wouldn’t want to cook the fruit & zucchini in the pie, and therefore would be best to cook the filling before hand. However, I’ve never made a pie that way, and am unsure if the zucchini would overcook (translation: become mushy) if I cooked it for a second time.

Note: I know I could look it up. Heck, I could just go to the store and read a can of blueberry filling to get an idea…I just feel it’d be more fun to ask here, 😉

  • ChamelAjvalel@lemmy.worldOPEnglish
    2·
    1 year ago

    Huh! I’ve found recipes for both types, but the precooked filling was all the ones using a pre-cooked crust, and all the others would be better described as a crustless quiche. However, the cooking timee for the latter were nermal cooking times for a pie. Still, though, diluting the zucchini with fruit flavor, is going to be the trick. I know it’s possible cooking and manually stirring it on the stove. Constrained within a pie shell?

    Again, I think I’m just going to have to try it.

    Alsn, I cut the outer skin off when turning zucchini into a fruit. Plus, I think a larger one might yield more flesh (as I cut out the seed and pulp from them). if I can remember it and am able to, I’ll document the process. (chronic pain sufferer, so I don’t exactly put a lot of effort into being presentable. Just existing is exhausting, Hah!).