1 cup zucchini, chopped , peeled
1 cup flaked coconut, divided sweetened
⅔ cup sugar
1 ½ cup milk
3 eggs
1 tsp vanilla extract
1 pinch salt
1
pie crust, (9-inch) unbaked
1 pinch ground nutmeg
Preheat oven to 450 degrees F.
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.
In a blender or food processor, blend the cooked zucchini, ¾ cup of coconut, sugar, milk, eggs, vanilla extract, and salt until smooth.
Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
Bake 10 minutes in the preheated oven.
Reduce heat to 350 degrees F, and continue baking 50 minutes, or until a knife inserted in the center comes out clean.
Sugar: 20g
:
Calcium: 70mg
Calories: 288kcal
Carbohydrates: 32g
Cholesterol: 66mg
Fat: 16g
Fiber: 2g
Iron: 1mg
Potassium: 202mg
Protein: 6g
Saturated Fat: 9g
Sodium: 140mg
Vitamin A: 194IU
Vitamin C: 3mg
