ZUCCHINI PIE

1 (12-ounce) can MILNOT
2 cups chopped raw zucchini
1 heaping tablespoon flour
3 eggs
1 cup brown sugar
3 tablespoons molasses
2 1/4 teaspoons pumpkin pie spice
2 (9-inch) unbaked pastry shells

Mix all ingredients in blender for one minute. Pour into pie shells.

Bake at 450° for 10 minutes, then at 350° for 35 minutes or until set. Serve warm or chilled.

Dear Gramaj-

Thanks for the information on the Milnot site. When I mentioned the subject at the lunch table at school today, there was instant recognition. So I guess it is a Indiana-Illinois product. Also I couldn't resist copying this recipe from the site. This is one recipe for zucchini I never even dreamed of.