6 tablespoons chilled unsalted butter, cut into ½-inch cubes
Vanilla ice cream, for serving
Line a deep dish pie plate with the pie crust and crimp the edges. Set aside in the refrigerator while you prepare the filling and the topping. Preheat oven to 400 degrees F.
To prepare the filling, peel the zucchini and slice in half lengthwise. Using the tip of a spoon, remove all seeds. Slice the zucchini into ¼-inch slices crosswise. You should have approximately 6 cups of zucchini slices.
Place the zucchini slices into a large skillet along with the lemon juice and salt. Cook over medium heat, tossing frequently until tender-crisp, similar to the texture of a slice of apple. (Also avoid browning the zucchini.) Remove from heat to cool slightly.
In a large mixing bowl, stir together brown sugar, cinnamon, nutmeg, cream of tartar and flour. Add the cooked zucchini to the cinnamon mixture and stir to combine. (It’s fine if there are juices in the bottom of the bowl.)
To prepare the topping, place flour, both sugars, cinnamon and salt into the bowl of a food processor and pulse once or twice to combine. Add the chilled butter to the mixture and pulse again repeatedly until the mixture in the bowl resembles wet sand.
Pour zucchini filling into the prepared pie crust. Pour the topping mixture evenly over the top of the filling.
Bake for 30 minutes or until the topping is golden brown and the filling is bubbling thickly at the edges.
Remove pie from the oven and cool on a wire rack for approximately 1 hour to set.
Serve warm with vanilla ice cream.
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