CRUST:

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

Mix crust until crumbly. Reserve 1/2 cup for filling. Divide remaining crust in half, putting half in 10 x 15 inch pan. Pat. Bake at 375 degrees for 10 minutes.

FILLING:

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

Peel and seed zucchini (grated or chopped). Add lemon juice - simmer, covered, until tender. Do not drain - when tender add remaining ingredients. Simmer again and add reserved 1/2 cup crust mix and cool. Pour filling on baked crust. Mix 1/2 teaspoon cinnamon with remaining crust and sprinkle on top. Bake at 350 degrees for 30 minutes.