8 c. zucchini (peeled, chopped, seeded and sliced)
2/3 c. lemon juice
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
In a large pan over medium low heat, cook and stir zucchini and lemon juice for 15-20 minutes, or until tender. Add sugar, cinnamon and nutmeg. Simmer 1 minute. Remove from heat and set aside.
Crust Ingredients:
4 c. flour
2 c. sugar
1 1/2 cups cold oleo
1 tsp. cinnamon
Combine flour and sugar. Cut in oleo until resembles coarse crumbs. Stir 1/2 c. of this mixture in zucchini mixture. Press 1/2 of remaining crust mixture into greased 15x10x1 inch pan. Spread zucchini over top. Crumble remaining crumb mixture over zucchini. Sprinkle with cinnamon. Bake at 350� for 35-40 minutes or until golden and bubbly.
