My Lime Green Kitchen

Zucchini Pie

4 – 5 cups zucchini – use smaller squash and you don’t have to mess with removing the seeds. Peel and slice the zucchini
1-1/4 c. sugar
2 T. all purpose flour
1-1/2 tsp. cinnamon
1-1/2 tsp. cream of tartar
1 T. lemon juice
dash of salt
dash of nutmeg
1 T. butter, cut into smaller pieces
1 – 9″ pie shell, unbaked
1/4 c. minute tapioca

Boil zucchini til almost tender. Drain. Rinse with cold water. Drain very well using paper towels.

Mix flour, sugar, cinnamon, cream of tartar, lemon juice, salt and nutmeg with zucchini.

Sprinkle tapioca into the bottom of the pie shell.

Pour in zucchini mixture. Place butter pieces around top of pie. Top with crumb topping.

Crumb Topping:

1 stick butter
1 c. flour
1/2 c. sugar

Crumble butter, flour and sugar til chunks are about the size of a pea. Sprinkle on top of the zucchini pie filling.

Bake at 375 for 45 – 50 minutes.

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