Total Calories: 304
Pick out large zucchini, but still tender enough that you can pierce the skin with your thumb nail. Peel, cut into quarters lengthwise, remove the seeds and slice crosswise. Cook until tender crisp, add lemon juice and salt, set aside.
Take a large mixing bowl and mix together sugar, cinnamon, cream of tartar, nutmeg, and flour. Mix well, add zucchini mixture and mix well together. The mixture may be runny, but that is alright. Pour the mixture into the pie crust, add a few dots of butter and cover with top crust.
Bake at 400°F for 40 minutes or until golden brown. Serve while still warm and don’t tell anyone what they are eating until they finish. If they like it, you can thank Bill Nichols. If they don’t like it, don’t give them a second helping.
Serves 6 to 8 (3 to 4 with seconds)