3/4 c. white sugar
2 tbsp. Minute Tapioca
2 tbsp. cornstarch
1 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. salt
4 c. peeled, seeded & sliced zucchini
5 tbsp. lemon juice

Mix dry ingredients. Mix with zucchini. Fill unbaked pie shell (10 inch) with zucchini. Drizzle with lemon juice. Top with:

1/2 c. soft butter
1/2 c. white sugar
1/2 c. flour

Mix until it crumbles, sprinkle over pie. Place pie in large, brown grocery bag. Staple shut! Bake at 375 degrees 1 hour and 15 minutes. Put foil under sack to catch spills. Serve warm with vanilla ice cream.