8 c. peeled zucchini (seeds removed), thinly sliced (like apples for pie)
2/3 c. lemon juice
1 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

CRUST:

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

Combine zucchini and lemon juice and cook until tender, about 30-45 minutes. During the last 10 minutes of cooking. Add sugar, cinnamon and nutmeg.

Combine ingredients for crust except cinnamon and put 1/2 cup of the crust mixture in the cooked zucchini. Pat half of the remaining crust mixture into a 9x13 inch pan and bake 10 minutes at 375 degrees.

Remove pan from oven and spread filling evenly over crust. Sprinkle remaining crust mixture on top and pat down. Sprinkle the 1 teaspoon of cinnamon over all. Bake at 375 degrees for 30 minutes.