Thanks to Herm for sharing this recipe.
Everyone has zucchinis that hide until they are too big. Here’s a perfect way to use them. There are apple pies and apple pies, but this is an extra good one, and so inexpensive. You really have to try it to believe it.
Use big zucchinis, but still tender enough that you can pierce the skin easily with your thumbnail. Peel, cut into quarters lengthwise, remove the seeds and then slice crosswise.
Add the zucchini and mix well. It will be runny, but that’s OK. Dump the filling into a 9-inch crust and dot with butter. Add the top crust and bake at 400 degrees F for 40 minutes or until golden brown.
Recipe courtesy of Audrey Cleveland, Orland, California, fall 1989 edition of Troy-Built News
Note from the author: To upgrade to a 12” pie: Use 6 cups sliced zucchini, 2 tbls or more lemon juice, a dash of salt, 1 ¾ cups sugar, 2 tbls flour, 2 tbls cornstarch, 2 tsp cream of tartar, 2 tsp cinnamon, and dash of nutmeg.