Dawn Smith

yummy! perfect and so easy

This isn't necessarily a bad recipe and did make an OK pie. [side note: I used both yellow and green zucchini; doesn't matter] However, I made another and doubled the ingredients (minus the pie crust), mixed them all together, and rather than Pan fry my zucchini, I let it sit covered in the fridge for about 2 to 3 hours so that the full mixture of lemon juice, nutmeg, cinnamon and brown sugar would marinate into the zucchini. It reduces the size and makes one incredible pie the comes out very creamy [almost like a caramel] and not running at all. The picture is of this recipe, which is rather runny.