Yield: 6 to 8 servings
Blanch or steam the zucchini for 5 to 10 minutes, until tender. Drain well. Pour the lemon juice and sprinkle the salt over the zucchini.
In a separate bowl, combine the sugar, flour, cinnamon, and cream of tartar. Mix with the zucchini. It will be watery. Pour into the pie shell. Cover with the top crust.
Bake for 40 minutes. Let cool. The filling will thicken as it cools.
In this issue: Thoreau's Maine
This was relly quite good! My kids (ages 11,7,6 & 5) and my husband thought it was an apple pie. They devoured it in no time. I would recommend this recipe to anyone with lots of zucchini to use up. I wish I had more so I could make this again soon.
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