Your 'Apple' Pie Doesn't Need Apples — It Just Needs This Vegetable

Apple pie's complex roots aren't technically American, but that's not the only surprise you may find in this classic dessert. If you get a hankering for this sweet, spiced treat but don't have any apples on hand, check your crisper drawer for a few zucchinis. These subtle-but-mighty veggies, in season throughout summer and into early fall, act as a great swap for the pie's namesake fruit, as showcased in our recipe for zucchini apple pie.

At the heart of this unconventional produce swap is the zucchini's unobtrusive taste. Zucchinis are typically sweet-leaning and grassy yet very mild, and this chameleon-like quality allows them to meld perfectly with the recipe's brown sugar, cinnamon, and nutmeg. Texture-wise, zucchinis are fairly firm on the outside but spongy within. Apple varieties that are ideal for pies — like Braeburns and Golden Delicious — are similarly dense with a bit of give.

Once you've rinsed, peeled, and deseeded two to three medium zucchinis and cut them into ¼-inch crescents, transforming them into "apples" is easy as ... well, you know. Just add a couple of tablespoons of lemon juice to impart some fruity flavor and release excess moisture, then give the slices a quick saute before combining them with the seasoning mixture. The cream of tartar in the blend provides an additional tart element (hence why it's also a staple ingredient in cracker-based mock apple pie).

Those who know their veggies may object to using zucchinis in "apple" pie due to their high water content. If you're worried that lemon juice and a few minutes in a medium-hot skillet aren't enough to keep your pie from collapsing into a soggy mess, consider weeping the squash ahead of time. This process entails salting the zucchini slices for approximately 20 to 30 minutes to draw out the water. Less moisture means a sturdier bite and a greater concentration of the dessert's sweet, earthy flavors.

Still have some of your star produce left over once the pie is in the oven? Luckily, this squash is more than just an apple swap. Zucchini is also the secret ingredient your chocolate desserts are missing, whether you're making a rich chocolate zucchini cake or trying to keep your chocolate chip cookies nice and moist. This vegetable's neutral flavor also allows cunning home bakers to add nutrients like potassium, manganese, and vitamins C and A to treats that even the pickiest eaters will love.