I had made a spread/mock jam, with rhubarb, blueberries, and zucchini, and it was damn good. So I’ve been trying to think of a decent method to utilize larger sizes and portions of zucchini to give a pie an apple pie like texture.

I’m guessing I wouldn’t want to cook the fruit & zucchini in the pie, and therefore would be best to cook the filling before hand. However, I’ve never made a pie that way, and am unsure if the zucchini would overcook (translation: become mushy) if I cooked it for a second time.

Note: I know I could look it up. Heck, I could just go to the store and read a can of blueberry filling to get an idea…I just feel it’d be more fun to ask here, 😉