Zucchini Mock Apple Pie Tarts

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 120.2
  • Total Fat: 2.6 g
  • Cholesterol: 2.9 mg
  • Sodium: 128.0 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.3 g

View full nutritional breakdown of Zucchini Mock Apple Pie Tarts calories by ingredient
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Number of Servings: 12


    1- 9 in ready to bake- refridgerated pie crust
    6 cups zucchini- peeled, seeded (make sure all seeds are removed)
    1T lemon juice
    1/2 c. sugar
    3/4 c. splenda
    2T flour
    1t cream of tartar
    1t cinnamon
    1/2t nutmeg
    1/8 t ground cloves
    1/2t salt

    1/4 cup rolled oats
    1/4 cup flour
    1/4 cup brown sugar
    2T smart balance 50/50 butter blend


Preheat oven to 400 degrees. Use circular cookie cutter to cut pie crust and place into cupcake pan. Peel zucchini, remove seeds, and slice about an inch long and 1/4 in think. In a large 2 quart sauce pan, add 4 cups water. Bring to a boil. Add zucchini and return to a boil. Continue to boil zucchini for 4 minutes. Drain in a colander. Place warm zucchini in large bowl, add lemon juice and set aside.

In a small bowl, combine sugar, splenda, flour, cream of tartar, cinnamon, nutmeg, cloves, and salt. Add to zucchini, mix gently and spoon into cupcake pan.

In a small bowl, combine topping ingredients. Using a knife or pastry blender, cut butter into dry ingredients. Sprinkle on top of pie. Bake for 35-45 minutes or until lightly brown and cooked through.

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