4 c. peeled, seeded and sliced
3/4 c. sugar
1/2 c. water
1/4 c. lemon juice
1 tsp. cinnamon
1 tsp. nutmeg (optional)
2 Tbsp. cornstarch
butter or oleo to taste
Combine the zucchini, sugar, water and lemon juice and
cook until tender and the squash looks translucent. Add
cinnamon, nutmeg and cornstarch and stir until thickened. Put
in an uncooked pie shell. Dot with butter. Put top crust on
and bake as for apple pie, until done.
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