Filling:

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

Crust:

3 c. flour
2 c. sugar
3 sticks butter

Filling: Cook zucchini in 2/3 cup lemon juice until tender. Drain, pour on sugar and spices, then cool.

Crust: Mix 3 ingredients until crumbly. Pat 1/2 of mixture in 9 x 13 inch pan. Bake 15 350 degrees for 10 minutes.

Put cooled zucchini on crust. Crumble remainder of crust on top.

Bake at 350°F for 40 minutes.