Yellow Zucchini Pie

Ingredients:

• 6 medium yellow zucchini, sliced ​​into 2.5cm thick rounds.
• 110 g unsalted butter, room temperature
• 0.5 cups premium flour
• 1 cup of sugar
• 1 tbsp lemon extract
• 3 large eggs
• 3 ready pie bases 22 cm in diameter (defrosted) or 3 circles of pie dough (pie)

Preparation:

1. Preheat oven to 175°C.
2. Place the zucchini in a large saucepan and cover with water. Bring to a boil over medium heat and simmer until tender, about 20 minutes. Drain the zucchini, place it in a fine-mesh sieve, and press down with the back of a spoon to remove excess water.
3. Place the zucchini in a blender. Add the butter and flour and blend until smooth. Add the sugar, lemon extract, and eggs.
4. Beat until smooth. Spread the filling evenly into the pie crusts. If using chilled pie crust, press the circles into 9-inch (22 cm) pie pans and crimp the edges before adding the filling.
5. Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.