CRUST:

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

Combine all ingredients. Press 1/2 of mixture in jelly roll pan. Bake 15 minutes at 375 degrees.

FILLING:

6 c. peeled, seeded, sliced zucchini
2/3 c. lemon juice
1 c. sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Cook zucchini in lemon juice in saucepan until tender. Add sugar, nutmeg and cinnamon. Stir until sugar dissolves. Add 1/2 cup crust mixture to filling to thicken; cool.

Pour filling over cooked crust. Add 1 tablespoon cinnamon to remaining crust mixture and sprinkle on top. Bake 30-40 minutes at 375 degrees.