Zucchini Custard Pie - cooking recipe

Ingredients

1 c. shredded zucchini (if frozen, thaw completely; keep excess liquid)
1 egg
1 tsp. vanilla
2 1/2 Tbsp. flour
1 c. sugar
1 c. evaporated milk
2 Tbsp. butter or margarine
1 (9-inch) unbaked pie shell
cinnamon
nutmeg

Preparation

Preheat oven to 450\u00b0.
Mix the zucchini (and excess liquid), egg, vanilla, flour, sugar, butter and milk in a blender until thoroughly mixed.
Pour mixture in pie shell.
Sprinkle top with cinnamon and nutmeg.
Bake pie for 20 minutes at 450\u00b0.
Lower the oven temperature to 350\u00b0 and bake for 10 minutes more.
Let cool completely before serving. Serves 8.