The flavors of fall in turnover form. You’ll never know these turnovers are filled with zucchini–and not apples–unless you’re the one making them. The perfect way to eat your veggies!
It was a long time coming, wasn’t it? A recipe. Finally! And oh goodness is this one unreal.
Unreal, as in it’s amazing. Unreal, as in yes, zucchini filling tastes just like apple pie filling. Pinky swear.
One of our favorite things to grow in the garden is zucchini. They are so easy to care for, and once the plants start producing zucchini, they just don’t stop. We haven’t had a hard freeze yet in our area, so our plants are still going strong. What amazes me about them is how incredibly fast they grow, and in two days’ time, their picking status can go from not-quite-ready to beast size. Just look at how big they can get!
We have many favorite zucchini recipes, but one recipe that we can’t get enough of is for zucchini turnovers. The first time I made them, I had Nathan fooled. I didn’t tell him the filling was zucchini…and I didn’t tell him the filling wasn’t apple. I didn’t mean to be so tricky. But he was just so darn fast in serving up his (double) portion, that I decided to roll with it. With his mouth full, he was all like, “When did you get apples? I didn’t think we had any.” And I was all like, “About those apples. Yeah, we still don’t have any. I made these with zucchini.”
He didn’t believe me. And when I told him again I made them with zucchini, he still didn’t believe me.
But he’s not the only one. Another time I made them, my father-in-law was in disbelief. And then there was that time my youngest insisted the turnovers had apples in them. And he wouldn’t let it go. Three-year-olds. They sure are fun sometimes.
So how do I get zucchini filling to taste like apple pie filling? It’s actually super simple. Zucchini is cooked in lemon juice, which gives it a tartness like apples. Of course, the addition of sugar and spices helps. Having made many batches of tastes-like-apple zucchini filling, here’s what you need to know:
- Remove seeds and peel. A sure-fire way for someone to catch on to your tricky ways is to not remove the seed core or the peel. Removing these are so important to the taste and texture of the filling.
- Keep a lid on it. When cooking the zucchini and lemon juice on the stove top, be sure to keep it covered. The lid will retain moisture, and it will help in getting that cooked-apple texture that’s a must.
- If necessary, add 1-2 teaspoons of water while cooking. If all the lemon juice is absorbed and the zucchini starts to stick to the the bottom of the pan, don’t panic. Adding 1-2 teaspoons of water should do the trick. You don’t want the zucchini mixture to dry up.
See what I mean by unreal?
You’ll be asking yourself how it’s even possible there’s zucchini in there. But it’s ok. You’re in pretty good company.
My Midwest Table has a Facebook page. I’d sure like it if you liked it.
- 2 cups diced zucchini (seeds and peel removed)
- 3 Tablespoons freshly-squeezed lemon juice
- 1-2 teaspoons water (if necessary)
- ¼ cup granulated sugar
- 1 Tablespoon flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 box (17.3 oz) (2 sheets) frozen puff pastry sheets, thawed
- 1 egg, beaten
- 1 Tablespoon water
- 1 cup powdered sugar
- 2 Tablespoons milk
- ¼ teaspoon pure vanilla extract
- In a large saute pan, covered, over medium heat, cook zucchini and lemon juice. Stir occasionally and cook until zucchini is tender, about 15-20 minutes. If zucchini becomes dry, add 1-2 teaspoons water.
- In a small bowl, combine sugar, flour, cinnamon, and nutmeg. Add to zucchini mixture, and cook for 1 minute.
- Remove zucchini filling from heat and set aside.
- Preheat oven to 400F degrees.
- Lightly grease a large baking sheet.
- Lay out pastry sheets on the counter, and cut each sheet into 4 squares (for 8 total squares).
- Spoon zucchini filling onto the corner half on each pastry square. Fold over other half and seal with a fork.
- Place turnovers on baking sheet.
- To make an egg wash, combine beaten egg and 1 Tablespoon water. Brush the tops of unbaked turnovers with egg wash.
- Bake 15-18 minutes or until tops of pastries are golden brown.
- In a small bowl, gently whisk powdered sugar, milk, and vanilla extract until smooth.
- Spoon glaze over warm turnovers.
Recipe adapted from All Recipes.
Many thanks to the loyal readers who have stuck around when I wasn’t posting any recipes. And many thanks to the new readers. I’m glad you stopped by. Please stay awhile!