1 unbaked pie shell, top and bottom
5 c. peeled and cored zucchini
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cream of tartar
2 tbsp. lemon juice
3 tbsp. flour
1 c. sugar

Cook zucchini in slightly salted water until tender. Drain well; pour into bottom crust and sprinkle with lemon juice. Combine remaining ingredients. Sprinkle over zucchini. Dot with butter and put on top crust. Bake 40 minutes or just a tad more at 400 degrees.

NOTE: Toss zucchini and dry ingredients in bowl before putting in pie shell.