FILLING:

1 1/2 lb. med. zucchini, peeled
1 c. granulated sugar
1/2 c. packed light brown sugar
1/4 c. all-purpose flour
3 tbsp. butter
2 tbsp. cider vinegar
2 tbsp. water
1 tsp. lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg

Halve zucchini lengthwise and cut crosswise in thin slices (4 cups).

1 baked 9-inch pie shell

CRUMB TOPPING:

1/2 c. butter
1/2 c. packed light brown sugar
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 topping ingredients until blended. Cover with lid or vented plastic wrap. Microwave on high 2 to 2 1/2 minutes, stirring twice, until slightly browned and bubbly.

Spread out on a piece of foil. When cool enough to handle, sprinkle evenly over filled pie. Chill in refrigerator at least 3 hours.