Use big zucchinis, but still tender enough that you can pierce the skin easily with your thumbnail. Peel, cut in quarters lengthwise, remove the seeds and slice crosswise.

8 c. sliced zucchini, cooked until tender-crisp
8 tbsp. lemon juice
Dash of salt
1 1/2 tsp. cinnamon
1 1/2 tsp. cream of tartar
1 1/4 c. sugar
Dash of nutmeg
3 tbsp. flour
Pastry for two-crust 9-inch pie
2 tbsp. butter, cut up

Toss together cooked zucchini, lemon juice and salt. In a bowl, mix sugar, cinnamon, cream of tartar, nutmeg and flour. Add the zucchini and mix well. It will be runny, but that's OK. Dump the filling into a 9-inch unbaked crust and top with butter. Add top crust and bake at 400 degrees for 40 minutes or until golden brown.