4 c. flour
2 c. sugar
1 1/4 tsp. salt
1 1/2 c. butter

Blend and press. Put 1/2 mixture in 11 x 15 inch pan. Bake at 375 degrees for 10 minutes (varies). Save 1/2 cup remaining 1/2 crust mixture (to thicken filling). To the remainder of the crust mixture add 1 teaspoon cinnamon (topping).

FILLING:

2/3 c. lemon juice
6+ c. sliced zucchini, peeled (no seeds)
1 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

Mix all and simmer until tender (approximately 15 minutes or transparent). Turn off heat. Add 1/2 cup of crust in small amounts, stirring until thickened (may not need all). Pour filling on already cooked crust. Sprinkle cinnamon crust mixture over top and bake at 375 degrees for 30 minutes.