1 large zucchini
3/4 c. lemon juice
1/2 tsp. nutmeg
2 c. sugar, divided (see following)
2 tsp. cinnamon, divided (see following)
3 c. flour
1 c. softened butter
3/4 c. brown sugar, packed

Core and peel zucchini. Remove seeds and slice into apple like pieces, about 8 cups. Place zucchini and lemon juice in saucepan. Cover and cook over medium heat, stirring occasionally, for about 15 minutes or until tender. Add nutmeg, 1 cup sugar and 1 teaspoon cinnamon. Stir until sugar melts. Remove from heat.

Crust: Mix flour and 3/4 cup sugar, brown sugar and butter. Spread into 9 x 13 greased cake pan.

Bake for 10 minutes. Remove from oven and pour watery zucchini mixture over crust and bake for additional 30 minutes.

Topping: Mix remaining 1/4 cup sugar with 1 teaspoon cinnamon and sprinkle over top of mixture.

Bake for 5 minutes more. Cool before cutting into serving pieces.