It looks and tastes like apple crumb pie, but it's not. Bake the crust in a conventional oven.

FILLING:

1 1/2 lbs. medium-size zucchini, peeled, halved lengthwise & cut crosswise in thin slices (4 c.)
1 c. granulated sugar
1/2 c. light brown sugar, packed
1/4 c. all-purpose flour
3 tbsp. butter
2 tbsp. cider vinegar
2 tbsp. water
1 tsp. lemon juice
1/2 tsp. each ground cinnamon & nutmeg
1 (9 inch) pie shell, unbaked

CRUMB TOPPING:

1/2 c. butter
1/2 c. light brown sugar, packed
1 c. all-purpose flour

Put all filling ingredients into a 2-quart microwave-safe bowl. Stir to mix. Microwave uncovered on High 8 to 10 minutes, stirring 3 times, until thickened. Pour into baked pie shell.

TO MAKE TOPPING: Melt butter in a 1-quart microwave-safe bowl. Stir in remaining ingredients.