Gluten-Free Zucchini Pie Filling

Ingredients

• 1 large zucchini, peeled and diced
• 1 (12 ounce) can evaporated milk
• 0.75 cup white sugar
• 3 eggs, beaten
• 1 tablespoon vanilla extract
• 1 tablespoon cornstarch, or more as needed
• 0.5 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg

Steps

1. Bring a large pot of lightly salted water to a boil. Add the zucchini and cook uncovered until tender, about 5 minutes. Drain and cool. Process cooled zucchini in a blender until smooth; measure out 2 cups zucchini puree.
2. Stir the 2 cups zucchini puree, evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg together in a bowl.