Zucchini Pie

5 cups Zucchini
3/4-1 cup Sugar

2 Tbsp Minit Tapioca

1/2 Tbsp cinnamon

Preheat oven to 400F.

Combine zucchini, sugar and tapioca in a pot. Stir. Let stand until juice starts to be released. Stir as you bing it to a boil over medium heat. Boil hard for 1-2 minutes. Mix in cinnamon. Pour mixture into pie shell. Place the top layer of rolled out crust over the filling. Bake for 15 minutes then reduce heat to 350F bake for 45 minutes or until golden brown.

Enjoy!!