8 c. cubed zucchini
2/3 c. lemon juice
1 c. sugar
1 tsp. cinnamon
1/2 c. crumb mixture

Peel zucchini, slice in half lengthwise and remove seeds. Use enough zucchini to make 8 cups cubed zucchini. Cook in lemon juice until tender. Add sugar and cinnamon. Simmer 1 minute. Add 1/2 cup crumb mixture into cooked zucchini.

CRUMB MIXTURE:

4 c. flour
2 c. sugar
1/2 tsp. salt
1 1/2 c. butter

Mix flour, sugar, salt and butter together. Place part of the remaining crumb mixture into a greased jelly roll pan. Bake 10 minutes at 375 degrees. To remaining mixture add 1 teaspoon cinnamon and a bit of coconut. Spread filling of cooked zucchini over baked crust. Sprinkle remaining crumbs on top. Bake at 375 degrees for 30 to 35 minutes.