4 c. sliced zucchini
1 1/4 c. sugar
2 tbsp. flour
1 1/2 tsp. cinnamon
1 1/2 tsp. cream of tartar
2 tbsp. lemon juice
Dash of salt
Dash of nutmeg
9" pie crust (2 crusts) or Crunch Crust (recipe follows)

Peel and cut zucchini lengthwise. Remove seed. Slice like apples and cook until tender; drain, then place in cold water for 5 minutes. Drain well. Add drained zucchini to sugar, etc. Pour into pie crust, cover with crust or use crunch crust. (I like regular crust on bottom and crunch crust on top.) Bake at 400 degrees for 40 to 50 minutes.

CRUNCH CRUST:

1/2 c. sugar
3/4 c. flour
1/3 c. butter