7 C zucchini, pared, sliced lengthwise, remove seeds then slice crosswise
1 1/4 C granulated sugar
1 1/2 T flour
1 1/2 T cream of tartar
1 1/2 T cinnamon
dash and salt and nutmeg
  Topping: 
1/2 stick margarine
1 C flour
1 t cinnamon

Place pared zucchini in small amount of boiling water; simmer for a few minutes
until tender crisp. Drain well and cool. Add remaining ingredients; mix well,
place in an unbaked pie shell of choice.

Topping:
Mix together well. Sprinkle on top of zucchini filling. Bake in 350 oven for 1
hour.