Prep Time: 15 minutes
Cook Time: 45 minutes
Ready In: 1 Hour 30 minutes
1 (9 inch) unbaked pie crust
1 cup peeled, cubed zucchini
2 large 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 350ºF (175ºC).
Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.
For the filling:
Place zucchini into the work bowl of a food processor, and process until puréed.
Transfer the purée to a bowl, and whisk with eggs, white sugar, melted butter, flour, and the vanilla extract.
Pour the mixture into the pie crust.
For the topping:
Place flour, brown sugar, and 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.