8 c. zucchini, peeled, sliced (sm. pieces)
2/3 c. lemon juice

Cook together until tender, then add:

1 c. sugar
1/2 tsp. each, nutmeg and cinnamon

Cover and simmer 15 minutes. Thicken with 1 tablespoon cornstarch. Remove from heat and cool.

CRUST:

4 c. flour
1 c. sugar
2 sticks butter

Blend together like crumbly pie crust. Pat 1/2 of this mixture in a 9 x 13 inch pan. Reserve the rest for topping. Bake 10 minutes at 350 degrees. Cool slightly.

Spread zucchini mixture on crust. Sprinkle the other half reserved crust mixture on top. Sprinkle with cinnamon. Bake 30 or 40 minutes at 350 degrees.

Serves 12.