Peel the skin off, slice it down the center and scoop the seeds out.
Then you want to slice it long ways again so that you end up with four long strips.
Next, slice it into thin short strips and boil until crisp tender.
Then drain it and run it under cool water to stop the cooking process.
After you drain the slices put them in a bowl and toss lemon juice and salt. In a separate bowl, mix sugar, cinnamon, cream of tartar, nutmeg and flour.
Add your zucchini to the dry ingredients and stir to coat. It’s OK if it’s runny. It’ll soak up.
Dump it all into a 9 inch pie crust.
Then take your crumb topping and put on top of the pie. Or you can put a top crust on now like a regular apple pie.
Put the pie on a cookie sheet because it will spill over. Bake at 400 for 50 minutes
