¾ cup sugar ½ tsp. salt
4 cups sliced zucchini 2 tsp. cinnamon
2 Tbsp. tapioca 1 tsp. nutmeg
4 Tbsp. lemon juice 2 Tbsp. corn starch
2 Tbsp. butter
Slice zucchini into a unbaked pie shell. Mix the rest of the ingredients together and sprinkle over the top. Top with crust and brush with milk, and sprinkle with sugar.
Bake for 45 minutes at 450º then 10 minutes at 350º.
“When we had a garden we had to find creative ways to use all the zucchini. This recipe tastes just like apple pie without an apple in it.” – Nadine
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