Gluten-Free Zucchini Pie Filling

Ingredients

• 1 large zucchini, peeled and diced
• 1 (12 ounce) can evaporated milk
• 3/4 cup white sugar
• 3 eggs, beaten
• 1 tablespoon vanilla extract
• 1 tablespoon cornstarch, or more as needed
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

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.

Stir the 2 cups zucchini puree, evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg together in a bowl.