It looks and tastes like apple crumb pie, but it's not. Bake the crust in a conventional oven.

FILLING:

1 1/2 lb. med. size zucchini, peeled, halved lengthwise & cut crosswise in thin slices (4 c.)
1 c. granulated sugar
1/2 c. packed light brown sugar
1/4 c. all-purpose flour
3 tbsp. butter
2 tbsp. cider vinegar
2 tbsp. water
1 tsp. lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1 baked 9" pie shell

CRUMB TOPPING:

1/2 c. butter
1/2 c. packed light brown sugar
1 c. all-purpose flour

1. Put all filling ingredients into a 2 quart microwave-safe bowl. Stir to mix. Microwave uncovered on high 8-10 minutes, stirring 8 times, until thickened. Pour into baked pie shell.

2. To make topping, melt butter in a 1 quart microwave-safe bowl. Stir in remaining topping ingredients until blended. Cover with lid or vented plastic wrap. Microwave on high 2-2 1/2 minutes, stirring twice, until slightly browned and bubbly.

3. Spread out on a piece of foil. When cool enough to handle, sprinkle evenly over filled pie.

4. Chill in refrigerator at least 3 hours. Makes 8 servings.