4 C. flour
2 C. sugar
1/2 t. cinnamon
1/2 t. salt
1-1/2 C. cold butter or margarine
Filling:
8 to 10 cups cubed, seeded, peeled zucchini
(4 to 5 pounds-about 2 large zucchinis)
2/3 C. lemon juice
1 C. sugar
1 t. cinnamon
1/2 t. ground nutmeg
In a bowl, combine flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13"x9"x2" baking pan. Bake at 375 for 12 minutes. 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 reserved crumbs. Bake at 375 for 40-45 minutes. Good with ice cream on top!
*From the kitchen of: Becky Broadhead, Submitted by Kathryn McCarrel
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