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WeightWatchers Zucchini Pie Recipe

weight watchers zucchini pie recipe

If you like pumpkin pie, you will probably love this Weight Watchers zucchini pie recipe! Zucchini is rich in antioxidants, which play a significant role in slowing down aging and preventing diseases.

Weight Watchers Zucchini Pie recipe
Makes 8 servings

2 cups pureed cooked zucchini
1 (9 inch) pie crust
1/4 cup honey
2 eggs
1/3 cup sugar
1 cup evaporated milk, warmed
2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice

1. Preheat the oven to 425 degrees F.
2. Skin the zucchini and cut it up into 1-inch chunks.
3. Microwave on high for about 9 minutes (until easily pierced with a fork), stirring once.
4. Pour off any water.
5. Puree the zucchini in the blender.
6. Mix the zucchini puree with the honey and dry ingredients.
7. Warm the milk; then add the milk and eggs to the zucchini mixture.
8. Use a hand mixer to blend well.
9. Pour the mixture into the unbaked pie crust.
10. Bake in the 425° F oven for about 10 minutes, then reduce the heat to 350° F and bake for about 40-45 more minutes longer (or until a knife inserted slightly off center comes out clean).
11. Let cool for about 2 hours and then chill in the refrigerator for several more hours, if desired.
12. Serve with whipped cream.

WW POINTS per serving: 6
Nutritional information per serving: 246 calories, 11.2g fat, 1.6g fiber

Zucchini Pie recipe photo credit: Margaret Johnson

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