6 c. zucchini
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust

Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to boil in large saucepan. Simmer for a few minutes until tender. Cool and drain well. Add rest of ingredients and place into an unbaked 9-inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits in top crust for steam to escape. Bake in preheated 400 degree oven for 40 to 50 minutes.