A delicious and wonderful way to use those overly-big zucchini, too!

Preheat oven to 400° F

Use large zucchini squash, (18+" long) for this recipe.

Peel, slice length wise.

Remove seeds and slice crosswise.

Place zucchini in a saucepan with enough water to cover. Boil until tender. Drain, and let stand in cold water for about 5 minutes, then drain again.

In a bowl, mix together:

 2 Tablespoons flour
 1-1/2 cups white sugar
 1-1/2 teaspoon cream of tartar
 1-1/2 teaspoon cinnamon
 2 Tablespoons lemon juice
 1/4 teaspoon nutmeg


Gently add to the mixture above

 4 cups cooked and cooled zucchini

Put into unbaked pie shell

Top with Crumb Topping


Mix together:

      1/2 cup brown sugar
      1/3 cup white sugar
      1/4 cup flour
      1/3 cup butter or margarine
      1 Tablespoon cinnamon