"Hiding" zucchini in yummy stuff

Here's a recipe for Zucchini "Apple" Pie. I borrowed the idea for rhubarb zucchini crisp for the potluck.

6 C zucchini (Huge is good, as they are firmer) Peel, cut out seeds, and slice as you would apples. Cover with water and simmer ~15 minutes until tender. Cool and drain well.
Mix together and add to zucchini:
1 1/4 C sugar
1 1/2 C flour
1 1/2 t. cream of tartar
1 1/2 t. cinnamon
Dash of salt and nutmeg.
In a double pie crust, Bake 350 degrees 45-60 minutes.