- 1 (9 inch) unbaked pie crust
- 1 cup peeled, cubed zucchini
- 2 eggs
- 1 cup white sugar
- 1/2 cup butter, melted
- 2 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 3 tablespoons butter
- Preheat oven to 350 degrees F (175 degrees C). 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, 1 cup white sugar, 1/2 cup melted butter, 2 tablespoons flour, and the vanilla extract. Pour the mixture into the pie crust.
- Place 1/2 cup flour, brown sugar, and 3 tablespoons of 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 filing.
- 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.