1 (9 inch) pie shell
2 c. cooked, mashed zucchini
2 eggs
3/4 c. sugar
1/2 tsp. salt
3/4 c. canned milk
1 tsp. vanilla
3 tbsp. cornstarch
Cinnamon

Peel zucchini, take out seeds; cut into chunks. Cook until tender; drain and mash with mixer, cool. Beat eggs well with sugar, salt, vanilla and cornstarch. Add milk and blend well. Sprinkle top with cinnamon. Bake at 425 degrees for 15 minutes, then at 350 degrees for 35 minutes or until done.