Description

This pie is absolutely delicious. It doesn't have a bit of apples in it! It's a good way to use your zucchini from the garden in an entirely different way. You won't be disappointed.

Ingredients

• 3 medium zucchini (1 lb. 12 oz.)
• 1 lemon
• 1 all-butter pie crust
• 1/4 c. all-purpose flour, plus more for dusting
• 1/2 c. packed light brown sugar
• 1 1/2 t. ground cinnamon
• 1/4 t. ground nutmeg
• 1/4 t. kosher salt
• 3/4 c. plus 2 T. granulated sugar
• 2 T. salted butter, cut into small cubes
• 1 large egg, lightly beaten

Steps

1. Preheat oven to 425 degrees F. Place a foil-lined, rimmed baking sheet on the bottom rack to preheat.
2. Peel and cut the zucchini in half lengthwise. Use a spoon to scoop out the seeds. Thinly slice the zucchini crosswise into half moons that look like apple slices, about 1/4 inch thick, making 4 1/2 - 5 cups.
3. Peel the lemon using a vegetable peeler, being careful not to get white pith on the peel. Juice the lemon into a small bowl; set aside.