Ingredients
1pie crust
1cupzucchini,peeled cubed
2eggs
1cupwhite sugar
½cupbutter,melted
2tbspall-purpose flour
½tspvanilla extract
½cupall-purpose flour
½cupbrown sugar
3tbspbutter
Preparation
Preheat oven to 350 degrees F.
Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.
Place zucchini into the work bowl of a food processor, and process until pureed.
Transfer the puree to a bowl, and whisk with eggs, white sugar, melted butter, flour, and the vanilla extract. Pour the mixture into the pie crust.
Place ½ cup of flour, brown sugar, and additional butter into a bowl, and cut the mixture with a pastry cutter until the topping resembles coarse crumbs. Sprinkle the topping evenly over the pie filling.
Bake in the preheated oven until the filling is set and the topping is lightly browned, about 45 minutes. Allow to cool for at least 30 minutes before serving.
