4 c. sliced zucchini
1 c. sugar
2 tbsp. tapioca
4 tbsp. lemon juice
2 tbsp. butter
2 tbsp. cornstarch
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg

Mix all ingredients except butter, place in bottom of pie crust. Place pats of butter on mixture and cover with top crust sealing edges. Add vent holes. Bake 55 minutes at 400 degrees, then 10 minutes longer at 350 degrees.