1 1/2 lbs. med.-size zucchini, peeled, halved lengthwise & cut crosswise in thin slices (4 c.)
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. each cinnamon & nutmeg
1 baked (9 inch) pie shell

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 the baked pie shell.

CRUMB TOPPING:

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

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 lightly 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. This pie may be made by filling an unbaked pie shell with the zucchini, add remaining ingredients. Mix topping ingredients together, sprinkle on pie and bake until done or golden brown.

I made this for our school board meeting once and they didn't know the difference until the superintendent told them. It helps to take care of excess zucchini during season.