1 lg. zucchini
2/3 c. lemon juice
1 c. sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Peel zucchini and remove seeds. Slice as for apple pie. Cook in lemon juice until tender, 10 minutes. Don't overcook. Add sugar, nutmeg and cinnamon. Simmer 2-3 minutes and cool. Add 1/2 cup crust mix to thicken.

CRUST MIX:

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

Combine ingredients. Pat 1/2 of mixture (after removing 1/2 cup) onto ungreased cookie sheet (9 x 13 inch). Bake at 350 degrees for 10 minutes. Cool. Add cooled zucchini filling mixture. To remainder of crust mix, add 1 teaspoon cinnzmon. Spread on top of filling. Bake 30 minutes at 350 degrees. Cut into 2 x 3 inch squares. Makes 30 bars.

Note: 1 can (8 1/4 ounces) drained crushed pineapple may be added to filling if desired.