Dr. Beth's Mock Apple Tart
Dr. Beth's Mock Apple Tart (Zucchini)
Serves: 5-6

  • 6 cups zucchini - peeled, seeds removed.
  • 3 tablespoons butter
  • 1/3 cup brown sugar
  • 1/2 teaspoon liquid stevia extract (equivalent of 1/2 cup sugar)
  • 2 teaspoons cinnamon
  • 1 tablespoon lemon juice
  • Pastry/pie crust of choice. I used frozen puff pastry dough from Trader Joes for mine. This recipe used 1/2 package.

  • Cut ends off zucchini, peel and cut in half the long way, remove seeds. Slice into 1/4 inch thick pieces. They will look similar to a slice of apple.
  • Place all ingredients except for crust in a large skillet.
  • Heat on medium heat for about 30 minutes to soften zucchini. Stir frequently.
  • Preheat oven to 400 degrees.
  • Prepare crust.
  • For the puff pastry, I placed the thawed dough on parchment paper on a large baking sheet, like a cookie sheet.
  • I stretched the dough out to gain a few inches on each side.
  • Then score a 1/2 inch strip around each side with a knife. On the inside of the score, poke holes all over the dough with a fork to prevent bubbles.
  • Place the cooked zucchini evenly spread out in the inside of the scored dough.
  • Bake for 25 to 30 minutes until the crust is browned and the zucchini is soft..

Serve warm or room temperature with ice cream or whipped cream.

The filling could also be used to make a "apple" pie... but you will mostly likely need 8+ cups of zucchini, depending on the size of the pie.
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