Here's what you can do with all those zucchini in your garden. Create a zucchini pie. This recipe is from the Bluffton Relay for Life Bluffton Community Cookbook II. Copies are on sale at Village Cut 'n' Curl, Cherry St.

ZUCCHINI PIE - From Audra Ream
1 c. cooked zucchini
1 c. sugar
1 egg
1 tbsp. flour
1 c. evaporated milk
1 1/2 tbsp. melted butter
1 tsp. vanilla

Drain the cooked zucchini and all ingredients together in a blender and mix well. Put in pie shell and sprinkle with cinnamon and sugar.

Bake at 425 degrees for 15 minutes and then turn oven to 350 for 35 to 40 minutes.

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