CRUST:

2 c. flour
2 stick butter
2 tsp. sugar
1/4 c. water

FILLING:

8 c. zucchini, sliced thin
2/3 c. lemon juice
1 c. sugar
2 tsp. cinnamon
1/2 c. plain bread crumbs

TOPPING:

1 1/4 c. brown sugar
1 1/4 sticks butter
1 1/4 c. quick rolled oats
1 1/2 c. flour

CRUST: Pat crust into bottom and half way up sides of 9x13 inch ungreased pan.

FILLING: Cook zucchini in lemon juice until soft; don't add water. Add 1 cup sugar, cook 5 minutes longer. Add 2 teaspoons cinnamon and 1/2 cup plain bread crumbs. Pour mixture over crust.

TOPPING: Crumble all ingredients and put topping on filling. Bake in oven at 350 degrees for 45-60 minutes, until crust is brown.