Mock Apple Zucchini Pie

When I make this nobody can tell
that there's fresh zucchini in it.
Using a store bought pie crust saves
me time and having to clean up the big mess
I always seem to make when ever using flour.

Ingredients:
1 - 9 inch pie crust
6 cups zucchini, peeled, seeded
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt

Topping:
1/2 cup white sugar
1/4 cup rolled oats
1/4 cup flour
1/4 cup brown sugar
2 tablespoons cold butter

Directions:
Preheat oven to 400 degrees F.
Place prepared pie crust into deep 9 inch pie pan.
Peel zucchini, remove seeds, and slice
about an inch long and 1/4 inch thick.
In a large 2 quart saucepan, add 4 cups water.
Bring to a boil. Add zucchini and return to a boil.
Continue to boil zucchini for 4 minutes.
Drain in a colander. Place warm zucchini
into large bowl, add lemon juice and set aside.
In a small bowl, combine sugar,
flour, cinnamon, nutmeg, cloves, and salt.
Add to zucchini mixing well.
Place a pie crust in a 9" pie plate,
spoon zucchini into pie pan.
In a small bowl, combine topping ingredients.
Using a knife or pastry blender,
cut butter into dry ingredients.
Sprinkle on top of pie.
Bake for 35 - 45 minutes
or until lightly brown and cooked through.