3 c. peeled, cooked and drained zucchini
1 c. white sugar
3 eggs, beaten
1/3 c. fresh lemon juice
1 tbsp. grated fresh lemon zest (the yellow portion of the rind)
3 tbsp. cornstarch
Dash of salt
1 (9 inch) pie crust, unbaked

In container of electric blender, combine zucchini, sugar, eggs, lemon juice, grated zest, cornstarch and salt. Blend. Pour into unbaked pie shell, bake at 400 degrees for 45 minutes or until pie is done when tested in the center. Serve with whipped cream.