Servings – 4-6

This recipe is fine for all stages of the program

Ingredients:

• 2 cups of steamed zucchini purée (cook and process in a food processor until smooth)
• 3 eggs
• 1/4 cup almond milk (this may need to be adjusted depending on how dry the zucchini mixture is once puréed)
• 1/4 – 1/2 cup sweetener of your choice (amount depends on how sweet you want it to be depending on how sweet you like it!)
• 1 tsp. vanilla extract
• approx 1 tbsp pumpkin pie spice
• ¼ cup Carbquik  (use ¼ cup or more to absorb the excess water)

Directions:

1. Preheat oven to 425°F.
2. Cut zucchini into cubes and place in microwave safe bowl and cover.
3. Microwave for 8-9 minutes, until zucchini is soft.
4. Strain zucchini in a cheese cloth and squeeze out the excess water. ( the amount of carbquik and almond milk for the final mixture will depend on how dry you get the zucchini)
5. Purée zucchini with immersion or regular blender, mix in all the ingredients, and purée one more time!
6. Grease a 9-inch pie plate and pour the mixture in. (should be the consistency of a thick pudding or cake batter when poured)
7. Bake for 10 minutes at 425°F, then drop the temperature to 350°F, and bake for about 40-45 minutes.
8. Inserting a knife should come out clean when it’s cooked!