6-8 cups peeled and sliced zucchini, seeds removed
2/3 cup lemon juice
1 cup sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
4 cups flour
2 cups sugar
1/2 tsp. salt
3 stick butter or margarine
1 tsp. cinnamon
Cook zucchini in lemon juice until tender. Add 1 cup
sugar, nutmeg and 1/2 tsp. cinnamon. Let simmer for
2 minutes. While zucchini cooks, combine the flour,
2 cups sugar, salt and margarine. Add 1/2 cup of that
crumb mixture to zucchini to thicken. Pat 1/2 of the
remaining crumb mixture into a greased 9X13 pan.
Bake at 375 for 10 minutes. Spread zucchini evenly
over crust. Add 1 tsp. cinnamon to the remaining
crumb mixture and spread over the top of the zucchini.
Bake at 375 for 30-40 minutes.