4 c. flour
2 c. sugar
3 sticks butter (soften)
1/2 tsp. cinnamon
1/2 tsp. salt

Crust: Blend and put about 1/2 of mixture into the bottom of a 9x12 cake pan. Also up the sides. Bake at 375 degrees for 10 minutes.

FILLING:

8 c. zucchini, peeled and sliced very thin
2/3 c. lemon juice

Cook zucchini in lemon juice, uncovered, until tender, stirring occasionally.

Add: 1 tsp. cinnamon 1/2 tsp. nutmeg

Simmer for a while until the liquid slowly evaporates (not dry). Spread filling on your crust and sprinkle the remainder of the crust on top. Bake at 375 degrees for 30 minutes.