4 c. all-purpose flour
2 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 c. cold butter or margarine

In a bowl, combine flour, sugar, salt and cinnamon. Cut in butter until crumbly, reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 9 x 13 inch baking pan. Bake at 375° for 12 minutes.

8 - 10 c. cubed, seeded, peeled zucchini (4 - 5 lb.)
2/3 c. lemon juice
1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Meanwhile, for filling, place zucchini and lemon juice in a saucepan, bring to a boil. Reduce heat, cover and cook for 6 - 8 minutes or until zucchini is crisp-tender. Stir in sugar, cinnamon and nutmeg, cover and simmer for 5 minutes. (Mixture will be thin.) Spoon over crust, sprinkle with the reserved crumb mixture. Bake at 375° for 40 - 45 minutes or until golden. Yields 16 - 20 servings.