8 cups chopped, seeded, peeled zucchini (about 3 pounds)
2/3 cups lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Crust:
4 cups flour
2 cups sugar
1-1/2 cups cold butter
1 teaspoon ground cinnamon
In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375’F for 35-40 minutes or until golden and bubbly.
NOTE:
Most people will think this is made with apples.