2 large zucchinis
2 tbsp lemon juice
1 pinch salt
1 ¼ cups brown sugar, packed
1 ½ tsp ground cinnamon
1 ½ tsp cream of tartar
1 pinch ground nutmeg
3 tbsp all-purpose flour
1 pie crust pastry, 9-inch, double-crust
1 tbsp butter, use more tbsp as needed
Peel the zucchini and cut into quarters lengthwise. Remove seeds and cut crosswise.
Cook chopped zucchini, lemon juice and salt until tender-crisp in a frying pan.
In a separate bowl, mix together the remaining ingredients (except the pie crust).
Mix in the cooked zucchini mixture well. The mixture should be a little runny.
Place filling into the pie crust. Break up the butter into small chunks and dot them all over the top of the filling.
Layer top crust over and crimp or flute the edges to seal.
Bake at 400°F for 40 minutes or until golden brown. Let cool and serve.
Sugar: 35g
:
Calcium: 45mg
Calories: 263kcal
Carbohydrates: 49g
Cholesterol: 4mg
Fat: 7g
Fiber: 1g
Iron: 1mg
Potassium: 287mg
Protein: 2g
Saturated Fat: 3g
Sodium: 106mg
Vitamin A: 142IU
Vitamin C: 10mg
