4 c. flour
2 c. sugar
1/2 tsp. salt
1 1/2 c. butter
1/2 tsp. cinnamon
8 c. zucchini (peeled & sliced)
3/4 c. lemon juice
1 1/4 c. sugar
1 tsp. cinnamon

Put zucchini and lemon juice in a pan. Cook until tender, about 20 minutes. Combine 4 cups flour, 2 cups sugar, 1/2 teaspoon salt, 1 1/2 cups butter and 1/2 teaspoon cinnamon until crumbly. Pat 1/2 of this mix into a 9 x 13 inch pan. Bake at 375 degrees for 10 minutes.

To cooked zucchini, add 1/2 cup of crust mix, stir. Cool and pour over baked crust. Add 1 teaspoon cinnamon to remaining crust and sprinkle over the top. Bake at 375 degrees for 30 minutes or until top is brown. Taste is similar to apple crisp.