CRUST:

4 c. flour
1 c. sugar
1/2 tsp. salt
1 1/2 c. butter
1 tsp. cinnamon
3/4 c. chopped nuts

FILLING:

8 c. peeled and diced zucchini
2/3 c. lemon juice
1/2 tsp. nutmeg
1 1/2 c. sugar
1 tsp. cinnamon

Cook zucchini in lemon juice until tender (about 20 minutes). Meanwhile mix flour, sugar, salt and butter like pie crust. Remove 1/2 cup. Put 1/2 of remaining flour mix and pat into 13 x 9 inch pan and bake at 375 degrees for 10 minutes. To last 1/2 of flour mix add nuts and 1 teaspoon cinnamon. To cooked zucchini add nutmeg, sugar and cinnamon. Simmer 5 minutes, then add reserved 1/2 cup of flour mix. Stir until thick and cool slightly. Pour zucchini over baked crust. Sprinkle remaining flour over zucchini. Bake at 375 degrees for 30 minutes. Serve with ice cream or whipped cream.