6-8 c. zucchini, peeled and cubed (like apples)
2/3 c. lemon juice
1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Cook zucchini and lemon juice until tender. Remove from stove. Add sugar, cinnamon, and nutmeg. Simmer 1 minute, cool.

CRUST:

4 c. flour
1 c. sugar
3 sticks butter

Mix together; pat half into bottom of cookie sheet, bake 10 minutes. Put cooled mix on top, use other half crumbled crust on top. Bake at 375 degrees for 30 to 40 minutes.

To add extra flavor, sprinkle top with cinnamon lightly before or after baking, doesn't matter.

To cool zucchini and lemon juice past, put pan in sink with cold water and ice. (Will cool faster and thicken also.) Cut into squares and serve.