It turned out fine, for a zucchini pie. We are still eating it. The crust was inspired by an old recipe from an American cooking magazine called Home-Style Cooking.
For the filling, I just sliced and cooked zucchini with some water, sugar, apple cider vinegar and cinnamon and added butter in the end. I still had to stamp it to make it mushy. The crust consisted out of 1c of mixed flour (white wheat + buckwheat), salt, ab. 80g of cold butter + some olive oil (you cut the butter into small pieces and mix with flour, then add some oil if necessary to make it more crumbly) and then I added 1/2 c sugar and 1 1/2 c (or a bit less ) of rolled oats. You divide the crust mixture in two, spoon the half into an ungreased pan, spread the filling and then add the rest of the crust.
Bake at 200*C for about 30 min.
I then went to our garden a couple of days ago and picked up some blackberries growing along the path which nobody wanted for some reason (what the commons produce should not go to waste, in my opinion), so we made some jam: