Ingredients4 cups all-purpose flour2 cups sugar1/2 teaspoon ground cinnamon1/2 teaspoon salt1-1/2 cups cold butterFILLING:8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)2/3 cup lemon juice1 cup sugar1 teaspoon ground cinnamon1/2 teaspoon ground nutmegDirectionsIn a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin). Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.
Nutritional Facts 1 serving (1 each) equals 337 calories, 14 g fat (9 g saturated fat), 37 mg cholesterol, 200 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.