Filling
8 cups chopped, seeded, peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon nutmeg

Crust
4 cups flour
2 cups granulated sugar
1 1/2 cups butter, cold
1 teaspoon cinnamon

Preheat oven to 375 degrees F. Grease a 15 x 10 x 1-inch baking pan.

For filling, cook and stir zucchini and lemon juice in large saucepan over medium-low heat for 15 to 20 minutes, or until zucchini is tender. Add sugar, cinnamon and nutmeg. Simmer for 1 minute. Remove from heat.

For crust, combine flour and sugar in bowl. Cut in butter until mixture resembles course crumbs. Stir 1/2 cup into filling. Press half of remaining crust mixture into prepared pan. Spread filling over top. Crumble remaining crust mixture over top. Sprinkle cinnamon on top. Bake for 35 to 40 minutes, or until golden and bubbly.

Serves 12.