Surprise! Now you know what to do with that overwhelming crop of zucchini: just smuggle it in pie crusts to unsuspecting friends.
Preheat the oven to 400 degrees F. Line a 9-inch pie plate with the bottom crust.
Blanch or steam the zucchini for 5 to 10 minutes, until tender. Drain well. Pour the lemon juice and sprinkle the salt over the zucchini.
In a separate bowl, combine the sugar, flour, cinnamon, and cream of tartar. Mix with the zucchini. It will be watery. Pour into the pie shell. Cover with the top crust.
Bake for 40 minutes. Let cool. The filling will thicken as it cools.