1 large zucchini (12 to 14-inches)
2/3 c. lemon juice
1 c. sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. crushed mix

Peel zucchini and remove seeds. Slice as for apple pie. Cook in lemon juice until tender, about 10 minutes. Don't overcook. Add sugar, nutmeg and cinnamon. Simmer for 2 to 3 minutes; cool. Add the 1/2 cup Crushed Mix to thicken.

Crushed Mix:

4 c. flour
2 c. sugar
1/2 tsp. salt
1 1/2 c. butter (3 sticks)

Combine ingredients. Pat one half of the mixture (after removing the 1/2 cup) onto ungreased cookie sheet.

Bake at 350°F for 10 minutes; cool. Add cooled zucchini filling mixture. To remainder of crushed mix, add 1 teaspoon cinnamon. Spread on top of filling.

Bake 30 minutes at 350°F.