Ingredients
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1 cup peeled, chopped zucchini
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1 cup sweetened flaked coconut, divided
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⅔ cup sugar
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1 ½ cups milk
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3 eggs
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1 teaspoon vanilla extract
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1 pinch salt
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1 (9 inch) unbaked pie crust
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1 pinch ground nutmeg
Directions
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Preheat oven to 450 degrees F (230 degrees C).
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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.
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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.
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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.
Nutrition Facts (per serving)
| 275 | Calories |
| 13g | Fat |
| 35g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 275 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 6g | 28% |
| Cholesterol 73mg | 24% |
| Sodium 190mg | 8% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 2g | 7% |
| Total Sugars 23g | |
| Protein 6g | 11% |
| Vitamin C 3mg | 3% |
| Calcium 69mg | 5% |
| Iron 1mg | 7% |
| Potassium 184mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
