Zucchini Mock Apple Pie

Preheat the oven to 400 degrees F.

Peel the zucchinis (3 medium), slice lengthwise, hollow out seeds with a [melon baller] or spoon, and slice into 0.25-inch half moons.

Place [zucchini] in a large pot submerged in water and boil for 2 to 3 minutes until just tender. Start 2m timer

Drain the [zucchini] and cool. Remove any excess moisture with [paper towels].

While [zucchini] cools, combine the granulated sugar (0.5 cup), brown sugar (0.5 cup), cornstarch (2 tbsp), cinnamon (2 tsp), nutmeg (0.25 tsp), salt (0.25 tsp), and lemon juice (1 tbsp) in a large bowl. Mix thoroughly. Once cool and dry, add [zucchini] and toss until evenly coated.

In a separate bowl, prepare topping: combine all-purpose flour (1.5 cup), cinnamon (0.5 tsp), salt (0.25 tsp), and vegan butter (0.5 cup) until thoroughly mixed.

Add [zucchini mixture] to the pie crust (1 frozen), top with [crumb topping], and bake for 35 to 40 minutes, until tender, bubbling, and golden brown. Cool on a [wire rack] for at least 45 minutes before serving. Start 35m timer