This warm mock low carb apple pie filling will have you fooled. Although made from zucchini, this sweet cinnamon mix tastes like it’s made from apples.
I’ve baked a mock apple pie and crisp using zucchini. But, I’ve never tried to use it in a skillet recipe like cinnamon apples.
This is a modification of a recipe from the Low Carb Friends forum. I used a really large zucchini that we pulled out of our garden.
I’d say the zucchini was equal to 2 or 3 medium size zucchini. Have you ever gone out to the garden and found a humungous zucchini squash out there? Or, do your friends have zucchini coming out their ears and giving you those huge ones they just can’t eat?
We all know these really large squash are great for baking breads, cakes, and brownies. Now, you can treat yourself to something a little different that doesn’t require any low carb flour!
To make this mock low carb apple pie filling, you start out by melting a half stick of butter in a large pot or skillet. Then you’ll toss in the sliced zucchini and cook just until tender.
The rest of the ingredients are then mixed in and the mock low carb apple pie filling is cooked a few minutes more. It’s best to use a thickener like xanthan or guar gum. Otherwise, the liquid tends to be rather thin.
When I originally made these warm zucchini cinnamon apples, I used vanilla extract. I later discovered apple extract which gives this a much better flavor.
We served this mock apple pie filling made with zucchini warm with a little whipped cream on top. But, I bet it would be even better with vanilla ice cream.
These taste just like apple pie without the crust! If you liked this recipe, you may want to try the zucchini apple crisp or the mock apple pie made with chayote squash!
Mock Low Carb Apple Pie Filling with Zucchini Recipe
Low Carb Zucchini Cinnamon Apples
Ingredients
- 2-3 medium zucchini , peeled and seeded
- 1/4 cup butter
- 1/2 cup granular sweetener (I used Sukrin)
- 1/2 teaspoon Sukrin fiber syrup gold or blackstrap molasses
- 1 Tablespoon lemon juice
- 1 1/2 teaspoons apple extract or vanilla extract
- 1 teaspoon cinnamon
Instructions
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Slice zucchini into apple-like slices.
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Heat butter in skillet. Add zucchini slices and cook until tender.
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Mix remaining ingredients and add to zucchini. Sprinkle in xanthan or guar gum as needed to thicken. Cook and stir about 5 more minutes.
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Serve warm. Great with ice cream or whipped cream on top.
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Bj says
I just seen q recipe for apple pie stuffed tenderloin(but with real pie filling) I want to make for my wife..this sounds perfect. Thank you😍
Lisa says
It should work for that. Sounds tasty.
Nell says
I must admit that I was a little skeptical about this recipe but I tried it anyway since I love cinnamon apples and zucchini. I am so glad I tried it!! DELICIOUS!! Now I can have “Mock” cinnamon apples again. Thanks for the recipe.
Mila says
i just started making this. my kids playing in the next room ran in and said what are you making? it smells like apple pie! Hope it taste as good as it smells. 🙂
Lisa says
Awesome!
D. Barber says
This looks delicious. My garden is currently overflowing with zucchini. Can this “apple” pie filling be made ahead and frozen for future use?
Thanks!
Lisa says
I’ve never frozen it before, but I don’t see why it couldn’t be done with success.
D. Barber says
Thank you. I’m going to give it a try. Just harvested a 3 1/2 lb. zucchini. Must have missed that one the other day.
Lisa says
We’ve got a ton of zucchini right now too. Hope you like this recipe.
Jennifer says
Hello,
You say to use xanthan or guar gum but it’s not in the actual recipe. How much should I use?
Lisa says
I usually just sprinkle it on. I’d say start with 1/2 teaspoon and adjust as needed.
Alli says
This recipe is amazing! My husband and son thought it was made with real apples, and did not believe me when I said it was zucchini! Definitely another winning recipe! Thanks Lisa!
Sarah says
If I were to leave out the molasses, how much would that affect the recipe?
Lisa says
It should be fine. It’s just a touch to give brown sugar flavor.
kAthleen says
Thank You. I have oral allergy syndrome, allergic to all seed, pit fruits , unless cooked , great tip on flavoring , extract.
Lisa says
The extracts are derived from the fruit, but I believe they are prepared at high temperature so it should be okay. May want to test first though.
Kim Y says
Your question about anyone else having huge zucchini made me laugh. One year, late in the season, I was wandering around my now perversely overgrown garden looking for a dog toy that had gone missing. I tripped over something huge and fell down. I thought that a tree limb had fallen into the overgrowth. I dug down and found a 3 ft long, 8 inch diam. zucchini. I kid you not.
Lisa says
That sounds like the cucumber we found hiding out a few weeks ago. LOL
Carol says
This does look like something I want, but I am hesitant. I hate zucchini. Does it really taste like apples?
Lisa says
I served these at a family get together last weekend and even those not doing low carb were amazed. Zucchini really has little flavor so it will take on the flavoring added.
Tyler says
I have made your the apple part of your ‘apple crisp’ recipe many times. I live in Mexico and due to a shortage of ingredients (sometimes even lemon juice is hard to find) …my tweak? On the stovetop, I do zucchini with about 1/4 cup water, splenda, cinnamon, and…a pkg of sugar free lemon jello. It’s awesome!
Lisa says
Thanks for that tip! I guess I take for granted some of the products available here in US.
Lisa says
Does that still taste like apple pie filling also is that all the ingredients you use . Or do you still follow the recipe with all the other stuff
Lisa says
It tastes very close to apple pie filling. To get a better apple flavor, you can add apple extract, but it’s not needed.