INGREDIENTS:

1 - 9 inch pie crust

6 cups zucchini, peeled, seeded

1 tablespoon lemon juice

1/2 cup sugar

3/4 cup Splenda or additional sugar

2 tablespoons flour

1 tablespoon cream of tartar*

1 teaspoon cinnamon**

1/2 teaspoon nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

Topping

1/4 cup rolled oats

1/4 cup flour

1/4 cup brown sugar

2 tablespoons cold butter or margarine

Preheat oven to 400 degrees. Place prepared pie crust into deep 9 inch pie pan. Peel zucchini, remove seeds, and slice about an inch long and 1/4 inch thick. In a large 2 quart saucepan, add 4 cups water. Bring to a boil. Add zucchini and return to a boil. Continue to boil zucchini for 4 minutes. Drain in a colander. Place warm zucchini into large bowl, add lemon juice and set aside.

In a small bowl, combine sugar, Splenda, flour, cream of tartar, cinnamon, nutmeg, cloves, and salt. Add to zucchini, mix gently, and spoon into pie pan.

In a small bowl, combine topping ingredients. Using a knife or pastry blender, cut butter into dry ingredients. Sprinkle on top of pie. Bake for 35 - 45 minutes or until lightly brown and cooked through. (This pie freezes very well.)

*Note: The cream of tartar is used to keep the zucchini firm.

**Note: In place of the cinnamon, nutmeg, and cloves, substitute 2 teaspoons apple pie spice.

Recipe Courtesy Donna L. Weihofen, R.D. M.S.