Crust
8 to 10 cups zucchini, cubed
    (seed and peel zucchini if they are large)
2/3 cup lemon juice
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Prepare and bake crust/crumb mixture. Set aside.

Place zucchini, lemon juice and 2 tablespoons of reserved crumb mixture in saucepan; bring to boil. Reduce heat, cover and cook 6 to 8 minutes. Stir in sugar, cinnamon and nutmeg. Cover and simmer 5 more minutes. Spoon mixture over baked crust and sprinkle with remainder of reserved crumb mixture.

Bake at 375 degrees F for 40 to 45 minutes, until golden brown. Let cool, then cut into squares.

Makes 16 to 20 servings.

Crust
4 cups flour
2 cups granulated  sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups (3 sticks) butter

Preheat oven to 375 degrees F.

In bowl, combine flour, sugar, cinnamon and salt. Cut in butter until crumbly. Reserve 3 cups. With fingertips, press remaining crumb mixture into bottom of 13 x 9-inch pan. Bake in preheated oven 12 minutes.