@AFKBRBChocolate@lemmy.world @Whitehorse@feddit.uk

[Another attempt at tagging].

Ok! Ok! Ok! Made the pie by baking the filling inside the shell rather than pre-cooking. (https://forum.lettucecraft.com/t/zucchini-rhubarb-and-blueberry-pie/24450 Where I posted my recipe and a few tidbits of info).

My thoughts, it does work, to an extent. The zucchini has the perfect texture, sort of apple pie like. However, I’d wager, about 5% of the zucchini still retains the squash flavor. As I noted in the update at the link, I think when I try this again, I’ll partially cook the filling before hand, and chill it. That may speed up the infusion of the berries and rhubarb into the zucchini.

I’m still a little leery about that. Maybe only partially cooking the zucchini with a little vanilla to dilute the squash flavor would be enough.

It does work. Or it would work. It tastes just fine, rather good. Even the zucchini flavor isn’t that bad, but it just needs that extra zing. I think I’ll add some ground ginger, too. I know ginger works beautifully with rhubarb (at least it does in my rhubarb sweet bean paste in sweet gorditas). Wait…Hold a sec…Maybe partially boiling the zucchini with ginger instead of vanilla. That’d do it. That’s it. That’s what I’ll do for the next time. I have my changes for Test 2…That I’ll attempt sometime next week, I hope.