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
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.