6 to 8 c. zucchini
2/3 c. lemon juice
1 c. sugar
2 tsp. cinnamon
2 tbsp. flour

BOTTOM CRUST:

1 stick butter
2 c. flour
1/2 c. white sugar
1/2 c. brown sugar

TOP CRUST:

1 stick butter
1 c. flour
1 c. sugar
1 c. oatmeal

NOTE: Zucchini is peeled, seeds remove and cut in small pieces. Use a 9 x 13 inch pan. Preheat oven to 350 degrees.

Cook zucchini in 2/3 cup lemon juice for 15 to 20 minutes (until fork tender, not too soft). Add 1 cup sugar, 2 teaspoons cinnamon and 2 tablespoons flour to the zucchini and lemon juice. Stir and simmer to thick. Set aside. Zucchini mixture must cool.

To make bottom crust: Melt 1 stick butter. Add 2 cups flour, 1/2 cup white sugar and 1/2 cup brown sugar. Mix together. Grease pan and press bottom crust in pan. When filling is cool, spread on crust.

Top Crust: Melt 1 stick butter. Add 1 cup flour, 1 cup sugar and 1 cup oatmeal. Mix ingredients together. Spread on top of zucchini mixture. Bake at 350 degrees for about 45 to 60 minutes (depends on your oven) in a 9 x 13 inch pan. Top gets lightly brown. An interesting way to use zucchini from your garden.