Ingredients

Instructions

  1. ZUCCHINI MIXTURE:
  2. In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
  3. Add sugar, cinnamon and nutmeg and cook for a minute more.
  4. Remove from heat and let sit.
  5. CRUST MIXTURE:
  6. For crust, mix flour, and sugar in a large bowl.
  7. Cut in cold butter until mixture resembles pea size coarse crumbs.
  8. Stir 1/2 cup of the flour mixture into zucchini and mix well.
  9. Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
  10. Spread zucchini mixture over crust in pan.
  11. Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
  12. Bake at 375°F for 35-40 minutes.