4 c. sliced and peeled zucchini
2 tbsp. lemon juice
dash of salt
1 1/4 c. sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. cream of tartar
dash of nutmeg
3 tbsp. flour

Toss together zucchini, lemon juice and salt. Cook until tender. Mix sugar, cinnamon, cream of tartar, nutmeg and flour in a bowl. Add the zucchini and mix well. It will be runny. Dump the filling into a 9-inch crust; dot with butter. Add top crust and bake at 400°F for 40 minutes, until golden brown.