Here?s the recipe that Lori R. may be looking for. It?s a good way to use up extra zucchini and most people are fooled into thinking that they?re eating an apple pie. Its really good.

Zucchini Pie

pastry for a double crust pie (can use refrigerated)
4 cups sliced zucchini
2 Tbsp. lemon juice
1/2 tsp. ground ginger
1/8 tsp. nutmeg
11/8 tsp. salt
1 1/4 cups sugar
2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 tsp.. cream of tartar
3 Tbsp. flour
2 to 3 Tbsp. butter or margarine

Peel, cut lengthwise 3 to 4 zucchini; remove seeds. Slice approximately 1/4 inch thick. Steam until tender, about 5 to 8 minutes. Remove from heat and plunge into ice water for 5 minutes. Drain well. Combine all the dry ingredients and set aside. Toss drained zucchini with the lemon juice, then add the dry ingredients and toss to blend well. Place in a 9? pie shell, dot with butter and cover with top
crust. Bake at 400? for 40 to 50 minutes or until golden brown and filling is bubbling.
Mary in Redding, Ca.

http://www.nancyskitchen.com