1 c. zucchini
1 c. sugar
1 tsp. vanilla
1 1/2 tbsp. butter
1 can Milnot
2 eggs
2 tbsp. flour

Prepare the zucchini this way: peel and seed zucchini. Cut up and cook with salt until tender. (This can be done in the summer when zucchini is in season. I freeze two cups in a container because when used for a pie the water content MUST be drained off thus leaving the cup for each pie.)

In the blender place all the above ingredients and blend well. Pour into a 9 inch unbaked pie shell, sprinkle with cinnamon. Bake at 400 degrees for 20 minutes then reduce the heat to 325 degrees for another 15 to 20 minutes. The filling should be raised and browned.