FILLING:
8 cups peeled, chopped, seeded zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg
CRUST:
4 cups flour
2 cups sugar
1 ½ cups cold butter
1 tsp. ground cinnamon
In large saucepan over medium-low heat, cook and stir zucchini and lemon juice
for 15-20 min or until tender.
Add sugar, cinnamon, and nutmeg, simmer 1 minute longer.
Remove from heat, set aside.
For crust, combine the flour and sugar in a bowl; cut in butter until
the mixture resembles coarse crumbs.
Stir in ½ cup into zucchini mixture.
Press ½ of remaining crust mixture into greased 15x10” pan.
Spread zucchini over top.
Crumble remaining crust mixture over zucchini.
Sprinkle with cinnamon.
Bake @ 375 deg. F for 35-40 min.