3 to 4 lg. zucchini
1 c. sugar
1 tbsp. flour
1 tbsp. cinnamon
Dash of nutmeg
1 unbaked pie crust and crust to make a lattice top

Peel zucchini and slice lengthwise, then slice into thin wedges so they look like apple wedges. Cook in vinegar water (cover with water and 1/8 cup of vinegar per pie). Cook until tender. Don't drain, let it cook down some. (6 cups per pie). Stir while sifting in sugar, flour, cinnamon and nutmeg. Add zucchini mixture to unbaked pie shell. Cover with lattice pie crust top. Bake at 325 degrees for 30 minutes.