Zucchini Pie

One prepared pie crust (bottom only) uncooked

Filling:
8 cups zucchini, peeled, sliced lengthwise, large seeds removed (4-6 medium zucchini, approx. 21/2 pounds)
1/2 cup brown sugaar
1/2 cup white sugar
1 tsp. vanilla
1 TBL. lemon zest
1/2 cup lemon juice
1 tsp. cinnamon
Pinch salt
2 TBL. corn starch

1. Pre-heat oven to 375 degrees F.
2. Cut zucchini slices into 1/4 inch-thick half cirles
3. Combine zucchini and all other ingredients in a bowl
4. Pour mixture into a large frying pan and simmer on stove until zucchini is tender. The sugar will begin to caramelize and thicken.  Stir a little while it caramelizes so it doesn't burn.  If mixture doesn't thicken, pour off some liquid.  Add a little more cornstarch to this liquid, stirring well, and return to the pan.  Simmer.
5. Pour mixture into pie crust
6. Sprinkle topping mixture on pie and bake at 375 degreees F. until top is golden brown, about 40-45 min.

Topping:
Mix 1/2 cup flour, 1/2 cup sugar,1/2 tsp. each ground ginger and cinnamon, and 1/4 tsp. ground mace.  Cut in 1/4 cup butter or margarine till crumbly.