Ingredients

• 8 cups chopped seeded peeled zucchini (from about 3 pounds)
• 2/3 cup lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Crust

• 4 cups all-purpose flour
• 2 cups sugar
• 1-1/2 cups cold butter, cubed
• 1 teaspoon ground cinnamon

Preparation

1. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender.
2. Add the sugar, cinnamon and nutmeg; cook 1 minute longer.
3. Remove from the heat; set aside.
4. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs.
5. Stir 1/2 cup into zucchini mixture.
6. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan.
7. Spread zucchini over top; crumble remaining crust mixture over zucchini.
8. Sprinkle with cinnamon.
9. Bake at 375° for 35-40 minutes or until golden and bubbly.

Yield: 16-20 servings.