1 1/2 cups zucchini - peeled, seeded and sliced (See Note)
1 cup evaporated milk
1 cup white sugar
3 tablespoons margarine
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pinch salt
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set.
(Note I didn't peel mine. Gave the pie a nice light green color with dark green flecks)